3 potatoes, cubed with peel remaining Vegetable cooking spray 2 tablespoons reduced-fat margarine 1 cup sliced fresh mushrooms 2/3 cup chopped onion 3 celery stalks, chopped 1 (12 oz.) can evaporated skimmed milk 3/4 cup canned no-salt-added chicken broth, undiluted 1 cup skim milk 1/2 teaspoon salt substitute 1/4 teaspoon dried whole thyme 1 teaspoon pepper Corn starch to thicken
Coat a large saucepan with cooking spray; add margarine and chicken broth. Place over medium heat until margarine melts. Add celery, mushrooms, potatoes, and onions; cover and sauté' until tender. Gradually add evaporated skim milk and regular skim milk. Add cornstarch to cold water and add to soup until desired consistency. Cook, stirring constantly until mixture is thickened and bubbly. Add salt, thyme, and pepper; cook, stirring frequently until mixture is thoroughly heated.