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Fresh mushroom soup
Preparation time: 25 minutes
2 tablespoons reduced-calorie margarine
Melt margarine in a large pan. Add mushrooms and onions and cook over medium heat, stirring frequently, until onions are translucent (about 5 minutes). Stir in basil, pepper, garlic salt, and beef broth. Bring to a boil, lower heat to medium, and whisk in tomato paste, Worcestershire sauce, and wine. Heat through.
Yield: 5 1/4 cups
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