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Creamy Stroganoff Soup
Make A Joyful Table p.103
Inspired by chilly Russian winter nights, stroganoff is one of the coziest dishes I know! This tastes as if there's a cup of cream in every bowl--but you know better!
8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup finely chopped celery
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
2 cups skim milk
1 teaspoon dried parsley flakes
1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
1/8 teaspoon black pepper
1 1/2 cups hot cooked noodles, rinsed and drained
1/2 cup frozen peas, thawed
1/2 cup Land O Lakes no-fat sour cream
In a large saucepan sprayed with butter-flavored cooking spray, brown meat, onion, and celery. Stir in mushroom soup, skim milk, mushrooms, parsley flakes, and black pepper. Add noodles and peas. Mix well to combine. Lower heat and simmer for 15 minutes, stirring occasionally. Fold in sour cream. Cover and continue to simmer for 2 minutes. Gently stir again just before serving.
hints: 1. 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.
Serves 4 (1 1/2 cups) Each serving equals:
HE: 1 1/2 Pr, 1 Br, 3/4 Ve, 1/2 SM, 3/4 SL, 11 OC
304 cal, 8g Fa, 20g Pr, 38g Carb, 558mg So, 259mg Calc, 3g Fi
Diabetic: 2 starch, 1 1/2 meat, 1/2 vegetable, 1/2 skim milk
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