Mushroom-Chive Bisque

• 2 (14 oz.) cans vegetable broth
• 1 1/2 c. chopped fresh chives
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 (12 oz.) can fat free evaporated skim milk
• 2 cloves garlic -- minced
• 2 shallots -- minced
• 8 oz. mushrooms -- sliced
• 1 T. olive oil

In a deep pan, combine the vegetable broth, chives, salt and pepper. Bring to a simmer and cook for 7 minutes or until the chives are soft. Add the evaporated skim milk. Using an immersion blender, blend the mixture until it has a homogeneous consistency and is pale green in color.

Meanwhile, sauté the garlic, shallots, and mushrooms in the olive oil in a medium skillet over medium-high heat. Before serving, add the sautéed vegetables to the broth and mix to combine. Warm thoroughly and garnish with fresh chives, if desired.

• Yields: 4 servings
• Preparation Time: 30 minutes