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1 lb fresh mushrooms, sliced. 1 cup low-fat milk. 2 (14 1/2ounce) cans reduced-sodium chicken broth. 1/4 teaspoon browning sauce. 5 tablespoons all-purpose flour. 1/8 teaspoon black pepper. 1/2 teaspoon onion powder. 1 Coat a soup pot with nonstick cooking spray; add the sliced mushrooms and saute over high heat for about 4-5 minutes (or until soft), stirring frequently. 2 Add the chicken broth, pepper and onion powder; bring to a boil, then reduce the heat to medium-low. Calories from fat: 16.

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