Mushroom Clam Chowder

Name: Mushroom Clam Chowder
Ingredients: 1/2 cup mushrooms fresh, chopped; 1 teaspoon vegetable oil; 7 ounces clams canned, minced; 1/2 cup celery chopped; 13 cup onions chopped; 1/2 teaspoon salt; 18 teaspoon black pepper; 18 teaspoon cayenne pepper; 113 cups milk, skim, (non fat) powder non-fat; 1 1/2 cups water cold; 1 tablespoon cornstarch; 2 tablespoons parsley leaves fresh, minced

12 ingredients

6 steps

Ingredients

1/2 cup mushrooms fresh, chopped
1 teaspoon vegetable oil
7 ounces clams canned, minced
1/2 cup celery chopped
13 cup onions chopped
1/2 teaspoon salt
18 teaspoon black pepper
18 teaspoon cayenne pepper
113 cups milk, skim, (non fat) powder non-fat
1 1/2 cups water cold
1 tablespoon cornstarch
2 tablespoons parsley leaves fresh, minced

Directions

1

Heat oil in saucepan and saute mushrooms.
2

Stir in undrained clams, celery, onion, salt, pepper and cayenne.
3

Cover and let simmer for 5 minutes.
4

Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 cups skim milk for the powder and water).
5

Stir milk mixture into saucepan and simmer over low heat until soup thickens.
6

Pour into serving bowls and top each serving with 1/2 tablespoon parsley.