Fresh Mushroom Soup(Low-Fat) - cooking recipe

Ingredients

1 lb. fresh mushrooms
2 Tbsp. oil
2 c. water
2 c. nonfat dry milk
1 tsp. onion flakes
1 Tbsp. parsley flakes
1 Tbsp. flour
1 Tbsp. sherry
freshly ground black pepper to taste

Preparation

Slice caps and stems of mushrooms in thick pieces.
Heat oil in heavy saucepan and saute the mushrooms quickly until just crisp-tender.
Combine all other ingredients in blender and mix until thick and foamy.
Add mushrooms and blend again at lowest speed for 4 or 5 seconds or until mushrooms are chopped into fine pieces but not pulverized.
Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning.