Fresh Mushroom Soup - cooking recipe

Ingredients

4 cups low sodium chicken broth
2/3 cup nonfat dry milk powder
2 tablespoons margarine
1 cup onion, chopped
2 garlic cloves, minced
4 ounces mushrooms, finely chopped
4 ounces mushrooms, sliced
4 tablespoons flour
1 tablespoon dry sherry
1/2 teaspoon lemon rind, grated
1 1/2 tablespoons fresh parsley, finely chopped
2 teaspoons fresh lemon juice

Preparation

In a small bowl, combine broth and dry milk. Set aside.
Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
Uncover and adjust temperature to high. Allow moisture to evaporate.
Stir in flour.
With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
Add sherry, lemon rind, parsley and lemon juice.
Stir to mix well. Serve hot.