MUSHROOM WILD RICE SOUP
1 teaspoon butter, or margarine 8 ounces fresh mushrooms, sliced 1 medium onion, chopped 1/2 cup nonfat dry milk 2 tablespoons flour 1/8 teaspoon dried thyme 1 1/2 cups fat-free chicken stock 1/2 cup cooked wild rice 1 12-ounce can evaporated skim milk 2 tablespoons dry sherry, optional 1 tablespoon minced fresh parsley
Melt butter in sauce pan over medium heat; stir in mushrooms and onion. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 8 to 10 minutes, until mushrooms and onion are soft and liquid has accumulated. Cool 10 minutes; transfer to food processor.
Add dry milk, flour and thyme; process with short pulses until mushrooms are chopped. Return mushroom mixture to sauce pan; add chicken stock and cooked rice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; stir in evaporated milk and sherry. Simmer 8 to 10 minutes, stirring frequently. Stir in parsley. Serve in heated soup bowls or tureen.