Homemade Condensed Cream of Mushroom Soup
Makes 1-1/3 cups

Ingredients
1/2 tsp. canola oil
1 small onion, finely chopped
1 clove garlic, minced
1-1/4 cups mushrooms, finely chopped (1/4 lb.)
2 tbsp. flour
3/4 cup evaporated skim milk
1/4 cup nonfat yogurt
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Preparation

• Heat oil over medium heat in a heavy saucepan.
• Add onion and garlic. Sauté for 2 to 3 minutes.
• Sprinkle flour over vegetables and cook 1 for minute, stirring constantly.
• Slowly pour in evaporated milk, whisking constantly. Bring to a boil.
• Reduce heat to low; cook 1 for minute, stirring, until thickened. Remove from heat.
• Whisk in yogurt and season with salt and pepper.

Note: Recipe can be prepared ahead and stored, covered, in the refrigerator for up to two days or in the freezer for up to one month.