1/2 c. fresh mushrooms, chopped
7 oz. can minced clams
1/2 c. chopped onion
1/8 tsp. cayenne pepper
1 1/2 c. cold water
2 tbsp. fresh parsley, minced
1 tsp. vegetable oil
1/2 c. chopped celery
1/4 tsp. salt
1/8 tsp. pepper
1 1/3 c. nonfat dry milk powder
1 tbsp. cornstarch

Heat oil in saucepan - saute mushrooms - stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover - simmer 5 minutes. Mix together milk powder, water and cornstarch. (Or substitute 1 1/2 cups skim milk). Stir milk mixture into saucepan and simmer until soup thickens. Pour into serving bowls and top each serving with 1/2 tablespoon minced parsley. Yield: 4 servings - 142 calories per serving.