Low-Fat Mushroom Soup - cooking recipe

Ingredients

2 lb. fresh mushrooms, cleaned and thinly sliced
1 medium onion, chopped
2 Tbsp. fresh lemon juice
2 cans fat-free chicken broth
1/8 tsp. ground black pepper
3 c. skim milk
1/4 c. plus 2 Tbsp. cornstarch
8 tsp. fat-free sour cream
parsley sprigs

Preparation

Add mushrooms, onion, lemon juice, salt and pepper to chicken broth.
Bring to boil.
Cover; reduce heat to low.
Simmer for 20 minutes, or until mushrooms and onion are very soft.
Add cornstarch to the 3 cups skim milk; mix until no lumps remain. Pour into mushrooms; heat until soup thickens.
Remove from heat. Serve with a dollop of sour cream for each serving and a sprig of parsley to garnish.