Sherried Mushroom and Rice Soup

Ingredients

• 0.8 cup celery finely chopped
• 0.5 cup rice long-grain cooked ( without salt or fat)
• 2 tablespoons cooking sherry dry
• 2 teaspoons flour all-purpose
• 2 ounces mushroom caps fresh chopped
• 1.5 teaspoons butter reduced-calorie
• 0.3 cup onion chopped
• 0.1 teaspoon pepper 
• 1 Dash salt 
• 1.3 cups evaporated skimmed milk divided

Equipment

• frying pan

Directions

1. Coat a large nonstick skillet with cooking spray; add margarine.
2. Place over medium-high heat until margarine melts.
3. Add celery, onion, and mushrooms; saute 3 to 4 minutes or until tender.
4. Combine flour and 2 tablespoons milk, stirring until smooth; add to vegetable mixture.
5. Add remaining milk, sherry, pepper, and salt; cook, stirring constantly, until mixture is thickened. Stir in rice; reduce heat to low, and simmer 10 minutes.