Recipe: Eating Well's Condensed Cream of Mushroom Soup (equal to one can condensed cream of mushroom soup)

EATING WELL'S CONDENSED CREAM OF MUSHROOM SOUP
Source: Eating Well Magazine
Makes 1 1/8 cups
Equivalent to one (10 3/4-ounce) can condensed cream of mushroom soup

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

In a heavy saucepan, heat oil over medium heat. Add onions and garlic, and saute for 2 to 3 minutes, or until softened.

Add mushrooms and saut for 3 minutes.

Sprinkle flour over the vegetables and cook, stirring, for 1 minute.

Slowly pour in evaporated milk, whisking constantly. Bring to a boil stirring. Reduce heat to low and cook for 1 minute, stirring, or until thickened. Remove from the heat.

Whisk in yogurt and season with salt and pepper.

The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.