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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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