Mushroom Soup

Ingredients:

• 1    red onion, thinly sliced
• 1  pound  fresh mushrooms
• 3  tbsp.  butter
• 3-1/2  cups  low-sodium beef broth
• 3  cups  water
• 2  envelopes  onion-mushroom soup mix
• 2  tbsp.  dry sherry

Directions:

Saute 1 thinly sliced red onion and 1 pound sliced fresh mushrooms in 3 Tbsp. butter.

Add 3 1/2 cups low-sodium beef broth, 3 cups water, and 2 envelopes onion-mushroom soup mix, and bring to a boil.

Simmer 5 minutes.

Add 2 tablespoons dry sherry.

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Shrimp and Mushroom Risotto

Ingredients:

• 3  cups  sliced button mushrooms
• 1  cup  nonfat beef broth
• 1/2  cup  pearl barley
• 3  ounces  shrimp, peeled, deveined, and cut in half
• 1  cup  nonfat sour cream
• 4  cups  water
• 1  tablespoon  dried sage
• 1  tablespoon  garlic powder
•     Salt and cracked black pepper to taste

Directions:

In a large saucepan, combine the water, mushrooms, beef broth, and barley. Simmer for 15 minutes or until most of the liquid has been absorbed.

Stir in the shrimp, sour cream, sage, garlic powder, salt, and pepper. Simmer for 2 minutes.

To serve: Ladle the risotto into bowls and serve hot.

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