Mushroom Clam Chowder

Categories: soups

Servings: 4

    1/2 c  Fresh mushrooms, chopped          1/8 ts Pepper
      1 ts Veg oil                           1/8 ts Cayenne
      7 oz Minced clams (canned)           1 1/3 c  Nonfat dry milk powder
    1/2 c  Celery, chopped                 1 1/2 c  Cold water
    1/3 c  Onion, chopped                      1 tb Cornstarch
    1/2 ts Salt                                2 tb Fresh parsley, minced

Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving)

Makes 4 servings

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