Ingredients:
1 lb fresh mushrooms, sliced
1 cup low-fat milk
2 (14 1/2ounce) cans reduced-sodium chicken broth
1/4 teaspoon browning sauce
5 tablespoons all-purpose flour
1/8 teaspoon black pepper
1/2 teaspoon onion powder

Preparation:

1. Coat a soup pot with nonstick cooking spray; add the sliced mushrooms and saute over high heat for about 4-5 minutes (or until soft), stirring frequently.
2. Add the chicken broth, pepper and onion powder; bring to a boil, then reduce the heat to medium-low.
3. In a small bowl, mix the flour and milk until smooth; gradually add to the soup, stirring constantly.
4. Stir in the browning sauce and seasoning; simmer for 5 more minutes (or until thickened).