Cream Of Mushroom Soup#2

1 tb Cornstarch

3 1/2 c Water

3 Low Sodium Chicken

Bouillon Cubes 1 c Finely Chopped Fresh

Mushrooms 3/4 c Skim Milk

1/2 ts Pepper

1 t Onion Powder

Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot. (Fat 0.2. Chol. 1.)