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Prep 25min
Total25min
Ingredients7
Servings5
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Ingredients
1
(1-lb.) pkg. frozen small whole onions
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
2
tablespoons dry sherry or chicken broth
1/2
teaspoon dried tarragon leaves, crushed
2
tablespoons all-purpose flour
3/4
cup skim milk
2
tablespoons light sour cream
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Steps
1
In large nonstick saucepan, combine onions and 1/2 cup water. Bring to a boil. Cover; cook 3 minutes. Drain well. Remove onions from saucepan; set aside.
2
In same saucepan, combine mushrooms, sherry and tarragon. Cook over medium heat for 7 to 8 minutes or until most of liquid has evaporated.
3
Remove saucepan from heat; stir in flour until combined. Add milk; stir to blend. Cook over medium heat for 3 to 5 minutes or until slightly thickened, stirring occasionally.
4
Stir in onions; cook until thoroughly heated. Remove from heat; stir in sour cream. If desired, season to taste with salt and pepper.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
90
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
3mg
1%
Sodium
35mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
8%
Sugars
7g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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