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Recipe: Hearty Fresh Mushroom Chili Soup
Categories: Want to try, Elf98-12, Soups & ste, Quick & sim
Yield: 4 Servings
2 tb Vegetable oil
8 oz Sliced mushrooms; or 3-cups
1 lg Garlic clove
1 tb Chili powder
15 oz Fat-free chicken broth
15 oz Stewed tomatoes with Italian
-- herbs
15 oz Cooked kidney beans; well
-- rinsed
7 oz Corn kernels; approximately
In a large saucepan, heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute. Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired.
Makes 6 cups, [per cup: 196 cals, 6 g fat; serving 4: 295 cals, 8g fat]
INFO Recipe from the Mushroom Council. Visit the Mushroom Council web site at www.mushroomcouncil.com/recipes; featured by the Cooking Corner at www.napsnet.com/food/ >emailed by kitpath@earthlink.net 12/98
Recipe by: Mushroom Council, California
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 07, 1998, converted by MM_Buster v2.0l.
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