Mushroom Clam Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Fresh mushrooms, chopped
1 tsp: Veg oil,
7 ounce: Minced clams, canned
1/2 cup: Celery, chopped
1/3 cup: Onion, chopped
1/2 tsp: Salt,
1/8 tsp: Pepper,
1/8 tsp: Cayenne,
1 1/3 cup: Nonfat dry milk powder,
1 1/2 cup: Cold water,
1 tbsp: Cornstarch,
2 tbsp: Fresh parsley, minced
Directions:
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
Source from luhu.jp
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
Source from luhu.jp