1\/2 C. onion, chopped
\n1\/4 C. reduced-calorie margarine
\n2 T. flour
\n1 tsp. salt
\n1\/2 tsp. black pepper
\n2 C. water
\n8 oz. sliced mushrooms, drained
\n1 C. celery, chopped
\n2 C. potatoes, peeled and diced
\n1 C. carrot, chopped
\n2 C. skim milk
\n1\/4 C. fat-free parmesan cheese, grated<\/p>\n
In a skillet, saut\u00e9 onion and celery in the 1\/4 C. margarine until the onion is translucent. Remove from heat. Add flour, salt and pepper; stir. Place in crock pot. Add water, then stir in potatoes, mushrooms, and carrots. Cover and cook on low 6-8 hours (or on high for 3-4 hours). If on low, turn to high after cooking time. Add milk and parmesan cheese and cook another 30 minutes. Serve.<\/p>\n
Yield:4 servings
\nCalories: 150
\nFat: 4g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. onion, chopped 1\/4 C. reduced-calorie margarine 2 T. flour 1 tsp. salt 1\/2 tsp. black pepper 2 C. water 8 oz. sliced mushrooms, drained 1 C. celery, chopped 2 C. potatoes, peeled and diced 1 C. carrot, chopped 2 C. skim milk 1\/4 C. fat-free parmesan cheese, grated In a skillet, saut\u00e9 onion and celery in the 1\/4 C. margarine until the onion is translucent. Remove from heat. Add flour, salt and pepper; stir. Place in crock pot….<\/p>\n