Cream of Mushroom Soup Recipe 
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Cream of Mushroom Soup

1 1/2 cups mushrooms, sliced
3 green onions, chopped fine
12 ounces canned chicken broth
1/2 cup light evaporated skim milk
2 tablespoons cornstarch mixed with 1/4 cup light evaporated skim milk

Saute onions in a saucepan sprayed with vegetable spray for 2 minutes. Add sliced mushrooms and saute for a minute more. Remember to add a little broth if the vegetables begin to stick. Add broth and simmer for 5 minutes, then add light evaporated milk and bring to a boil. To thicken the soup add cornstarch that has been mixed with 1/4 cup skim milk and simmer a couple minutes more.



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