3½ cups nonfat chicken or vegetable broth 

4 oz. can mushroom stems and pieces, drained (optional)
1½ cups frozen chopped onion and celery 

3 (5 oz.) boxes fat-free herb-seasoned croutons

 

Spray a Dutch oven or large saucepan with cooking spray. Combine broth, onion and celery and mushrooms, if using, in pan and bring to a boil over high heat. Reduce heat to low, cover and simmer 3 to 5 minutes, until vegetables are softened. Remove pan from heat; stir in croutons and mix until blended and moistened. (If mixture is too dry, add additional broth.) Serve immediately or bake in 350ºF oven for 35 to 45 minutes, until lightly browned.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	106	½ starch	2
Fat	0.1 g	3 vegetable
Carbohydrates	25 g
Protein	4 g
Cholesterol	0 mg
Dietary Fiber	1 g
Sodium	526 mg