Mushroom Clam Chowder

• 1/2 cup mushrooms fresh, chopped
• 1 teaspoon vegetable oil
• 7 ounces clams canned, minced
• 1/2 cup celery chopped
• 13 cup onions chopped
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 18 teaspoon cayenne pepper
• 113 cups milk, skim, (non fat) powder non-fat
• 1 1/2 cups water cold
• 1 tablespoon cornstarch
• 2 tablespoons parsley leaves fresh, minced

1. Heat oil in saucepan and saute mushrooms.
2. Stir in undrained clams, celery, onion, salt, pepper and cayenne.
3. Cover and let simmer for 5 minutes.
4. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 cups skim milk for the powder and water).
5. Stir milk mixture into saucepan and simmer over low heat until soup thickens.
6. Pour into serving bowls and top each serving with 1/2 tablespoon parsley.

mushrooms, vegetable oil, celery, onions, salt, black pepper, cayenne pepper, milk, water cold, cornstarch, parsley

Taken from recipeland.com/recipe/v/mushroom-clam-chowder-33776 (may not work)