(4 servings)

1/2 c Fresh mushrooms, chopped
1 ts Veg oil
7 oz Minced clams (canned)
1/2 c Celery, chopped
1/3 c Onion, chopped
1/2 ts Salt
1/8 ts Pepper
1/8 ts Cayenne
1 1/3 c Nonfat dry milk powder
1 1/2 c Cold water
1 tb Cornstarch
2 tb Fresh parsley, minced

Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving)
Makes 4 servings