Easy Cream of Vegetable Soup

2 teaspoons vegetable oil

1 cup each finely chopped onion, finely chopped carrots and finely chopped mushrooms, for 3 cups chopped mixed vegetables (see note)

1 cup reduced-sodium, fat-free chicken or vegetable broth

¼ teaspoon salt

1/8 teaspoon ground black pepper

1 cup low-fat milk

2 tablespoons chopped fresh parsley (Italian-style preferred)

In a medium saucepan, saute the vegetables in the oil over medium heat until tender, about 5 minutes. Add the broth, salt and pepper and bring to a boil. Reduce heat and add milk; simmer to combine flavors. Stir in the parsley just before serving.

Serves two.

Cook’s note: Peppers and celery in combination with other vegetables are also delicious. Just make sure you have 3 cups of finely chopped vegetables for each serving of two.

Nutrition values per serving: 165 calories, 7 g fat (2 g saturated), 19 g carbohydrates, 3 g fiber, 9 g protein, 6 mg cholesterol, 770 mg sodium.