Instructions: In 1-quart saucepan heat margarine until bubbly and hot; add onion and saute, stirring occasionally, until softened. Add mushrooms and saute for 5 minutes longer; remove and reserve 2 tablespoons of mushroom mixture. Sprinkle flour over vegetables in saucepan and stir quickly to combine; cook, stirring constantly, for 2 minutes. Gradually stir in water; add broth mix and thyme and, stirring constantly, bring mixture to a boil. Reduce heat, cover, and let simmer for 15 minutes.

Pour 2 cups soup into blender container and process until smooth; transfer mixture to a 1-quart bowl and repeat procedure with remaining soup.

Pour soup back into saucepan. Stir in milk, sherry, and reserved mushroom mixture and finely chopped cooked chicken breast and let simmer for 5 minutes; season with salt and pepper and serve garnished with parsley.

Makes 2 Servings, (about 1 1/4 cup each)

NOTES : Original recipe did not have cooked chicken breast meat.

Using MC nutritional summary the WW Points = 4

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