Try the tang of buttermilk. To mimic the flavor and creaminess of the 1 1/2 cups of sour cream in this recipe, try using buttermilk instead. Just a small dollop of sour cream atop the soup satisfies.

Use Canadian-style bacon. Ounce for ounce, it has 116 fewer calories than regular bacon.

1 lg. onion, finely chopped
4 fresh shitake or button mushrooms, sliced (about 1 1/2 c.)
2 tsp. olive oil or cooking oil
3 lg. potatoes, peeled and thinly sliced (about 4 1/2 c.)
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can reduced-sodium chicken broth
1/2 c. buttermilk
1 tbsp. cornstarch
6-8 slices (1 1/2 oz.) Canadian-style bacon, chipped (about 1 c.)
1 tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
1/4 c. reduced-calorie dairy sour cream or plain lowfat yogurt
Fresh basil leaves (optional)

Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown. Add potatoes, beef broth and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until potatoes are tender.

In a small bowl stir together buttermilk and cornstarch; stir into broth mixture. Stir in bacon and basil. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. top each serving with sour cream or yogurt. If desired, garnish with basil. Makes 6 side-dish servings.

Microwave directions: In a 2-quart microwave-safe casserole combine onion, mushrooms, and oil. Micro-cook covered, on 100% power (high) for 2-4 minutes or until onion is tender. Add potatoes and chicken and beef broth. Cook, covered, on high for 15-18 minutes (low-wattage ovens: 20-25 minutes) or until potatoes are tender, stirring once.

Stir together buttermilk and cornstarch; stir into casserole. Stir in bacon and basil. Cook, uncovered, on high about 5 minutes (low-wattage ovens: 7 minutes) or until mixture is slightly thickened and bubbly, stirring after every minute. Cook for 2 minutes more, stirring once. Serve as directed.