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Sherried Mushroom Soup

Yield: 12 servings (serving size: about 1/2 cup)

Ingredients

• Broth:
• 2  tablespoons  butter
• 1  tablespoon  chopped fresh thyme
• 1  pound  shallots, coarsely chopped
• 6  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 2  ounces  dried porcini mushrooms
• 
  Remaining ingredients:
• 2  cups  thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
• 3/4  cup  dry sherry
• 3  tablespoons  chopped fresh chives

Preparation

To prepare broth, melt butter in a Dutch oven over medium heat. Add thyme and shallots; cook 10 minutes or until shallots are golden brown. Stir in chicken broth and porcini mushrooms; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. Strain broth mixture through a sieve into a bowl; discard solids.
Return broth mixture to pan. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat. Stir in chives. Serve immediately.
Note: Make the broth up to four days ahead and refrigerate. Just before serving, add the shiitakes, sherry, and chives, and heat the mixture.

Curried Chicken Salad

Yield: 2 servings (serving size: 1 1/4 cups)

Ingredients

• 1 1/2  cups  chopped cooked chicken breast (about 8 ounces)
• 1/2  cup  halved seedless red grapes
• 1/2  cup  diced peeled apple
• 2  tablespoons  diced pineapple
• 1  tablespoon  dried currants
• 3  tablespoons  low-fat mayonnaise
• 1  teaspoon  honey
• 1/2  teaspoon  curry powder
• 1/2  teaspoon  fresh lemon juice
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  tablespoon  sliced almonds, toasted

Preparation

Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper), stirring with a whisk. Pour mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds. Cover and chill.
 
Y'all clever enough to change any ingredients . It's just a recipe . You can make your own :) enjoy !