1 (14 oz.) Can Low-Sodium Chicken Broth
1 tbsp. Light Olive Oil
2 Cups Baby Portobello Mushrooms, Sliced
½ Cup Green Onions, Chopped
1 tbsp. Flour
1 Cup Skim Milk
In a small bowl combine chicken broth with soup mix. Set aside.
Heat oil in a large saucepan and saute the mushrooms and green onion for about 5 minutes, or until soft.
Stir in flour.
Gradually pour in soup mixture, stirring constantly and allowing soup to thicken.
Cook for approximately 5 minutes or until mixture begins to bubble.
Stir in milk.