Hearty Mushroom Soup

    1/2 cup chopped onion
    3 strips bacon, diced
    1 pound mushrooms, thinly sliced
    1/3 cup all-purpose flour
    5-3/4 cups (46 ounces) chicken broth
    1 cup hot water
    1 small packet lower-sodium chicken bouillon granules
    1-1/4 pounds all-purpose potatoes, peeled and cubed
    2 tablespoons dry sherry
    1/2 cup heavy cream
    1 tablespoon chopped fresh parsley

1. Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes.
Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.

   2. Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until
       potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in
       cream. Genly reheat, stirring occasionally.

3. Ladle into soup bowls. Garnish with parsley.

    Calories: 222
    Protein: 6 g
    Fat: 12 g
    Carbohydrates: 22 g
    Exchanges: 1-1/2 Starch, 1 Low-Fat Meat, 1 Fat