Low-Fat Mushroom Soup - cooking recipe

Ingredients

1/2 lb. fresh mushrooms, sliced
1 Tbsp. margarine
2 (10 3/4 oz.) cans chicken broth, strained
2 Tbsp. dry vermouth
1/4 c. juice of a lemon
1 Tbsp. dry sherry
dash of Tabasco sauce

Preparation

In a medium saucepan, saute mushrooms in margarine until just tender; gently mix in strained chicken broth.
Add lemon juice, vermouth, sherry and Tabasco sauce and heat until warm.
Makes 5 one cup servings.
Contains 95 calories per serving.