Serves: 8
Total Calories: 106

2 tablespoons corn oil
1/4 cup minced celery
1/4 cup minced onion
2 1/2 tablespoons flour
1 cup homemade or canned chicken stock, boiling
1 1/2 cups low-fat or whole milk, warmed
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/2 teaspoon tarragon
4 teaspoons margarine
2 cups fresh thinly sliced mushrooms
2 tablespoons sherry (optional)
1/2 cup minced parsley for garnish
2 tablespoons toasted almonds flakes for garnish

Heat oil in large saucepan. Add celery and onion. Cook until soft. Add flour and cook about 3 minutes. Do not brown. Add boiling chicken stock all at once and whisk. Cook until thick. Slowly add warm milk, salt, nutmeg, white pepper, and tarragon. Reduce heat and stir occasionally.

Melt margarine in heavy skillet and cook sliced mushrooms until tender. Add mushrooms to soup mixture. Before serving, add sherry, if desired. Garnish with parsley and almond flakes.

Nutritional Facts:

Serves: 8
Total Calories: 106
Calories from Fat: 56

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