Cream Of Artichoke And Mushroom Soup

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 3/4 cup portabella mushroom, chopped
• 2 tablespoons onions, finely chopped
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3 cups reduced-fat milk
• 1/4 cup instant nonfat dry milk powder
• 1 vegetable bouillon cube
• 1 (9 ounce) package frozen artichoke hearts, thawed, finely chopped
• salt and pepper
• paprika, as garnish

Recipe

• 1 saute mushrooms and onion in butter in medium saucepan until tender, about 5 minutes. stir in flour - cook 1 minute. stir in milk, dry milk, and bouillon cube - heat to boiling stirring constantly.
• 2 stir in artichoke hearts - reduce heat and simmer uncovered 5 minutes. season to taste with salt and pepper. pour soup into bowls and sprinkle with paprika.
• 3 parmesan toast makes a great side item.
• 4 2 slices low-carb ww bread cut diagonally in half.
• 5 1/4 cup shredded parmesan cheese.
• 6 sprinkle bread slices with parmesan cheese - broil 6 inches from heat until browned - 2 to 3 minutes.