Cream Of Mushroom Soup - cooking recipe

Ingredients

1 lb. sliced mushrooms
2 Tbsp. nonalcoholic white wine
1 c. evaporated skim milk
1/2 c. chopped onion
1 1/2 c. defatted chicken broth
2 Tbsp. cornstarch

Preparation

In a medium saucepan sprayed with no-stick spray, saute the mushrooms and onion in the wine over medium heat until tender. Stir in the broth and transfer mixture to a blender or food processor.
Blend until smooth.
Return mixture to the saucepan and set aside.
In a small bowl, stir together 1/4 cup of the milk and the cornstarch until smooth.
Stir the cornstarch mixture into the mushroom mixture, then stir in the remaining 3/4 cup milk.
Cook and stir over medium heat until mixture is thick and bubbly.
Cook and stir for 2 minutes more.