Per Serving: Calories: 68, Protein: 2.8 g, Fat: 2.0 g, Carbohydrates: 9.9 g, Dietary Fibre: 1.6 g
In large saucepan combine butter, vegetables and broth. Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender. Add milk and puree as directed.
*Acorn Squash Bowls:
Purchase 4 medium acorn squash. Cut a thin slice off the bottom and top to allow 'squash bowls' to sit level. To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.
More great mushroom recipe ideas are available online at www.mushrooms.ca.