Fresh Mushroom Soup

Fall is in full swing, and there's nothing to warm you on a chilly day like a bowl of hot, fresh mushroom soup. This recipe substitutes nonfat yogurt in place of heavy cream, making it cholesterol-free and nearly fat-free, but with plenty of protein and a healthy dose of fiber.

Ingredients:

• 1-1/2 lbs fresh mushrooms
• 8 scallions
• 1/2 tsp thyme
• 1/4 tsp black pepper
• 1 Tbsp Dijon mustard
• 1/2 cup red wine
• 1 quart fat-free no-added-salt chicken broth
• 1 cup plain nonfat yogurt

Directions:

1. Chop mushrooms and scallions into bite-sized pieces. Place in non-stick Dutch oven and cook with red wine until tender.
2. Add thyme, pepper, mustard, and chicken broth. Bring to a boil and simmer for 15 minutes.
3. Add yogurt, stirring to blend, and serve. Makes 4 servings.

Nutrition per Serving:

(Serving size = 1/4 of recipe)

• Calories = 110
• Total fat = 1 g
• Saturated fat = < 1 g
• Carbohydrate = 14 g
• Protein = 11 g
• Fiber = 4 g
• Cholesterol = 0 mg
• Sodium = 160 mg

Dietary Exchanges:

• Vegetable = 2
• Meat = 1

Source: http://www.fruitsandveggiesmatter.gov