1 tablespoon olive oil
1 cup chopped onions
2 cups chopped mushrooms
1 tablespoon low-sodium soy sauce
3/4 cup vegetable broth
1/2 cup fresh parsley
1/2 cup reduced-fat sour cream
Heat olive oil in saucepan. Add onions. Cook until translucent. Add mushrooms and soy sauce and cook about five minutes over medium heat. Add vegetable broth. Cook for two more minutes. Put the cooked mixture in a blender, add parsley and blend on high for 10 to 15 seconds or until you get the desired consistency. Stir in sour cream. Pour over pasta or serve with grilled meat, chicken, or fish.
Each 1/2-cup serving contains about 52 calories, 1.5 g protein, 4 g fat, 6 mg cholesterol, 4 g carbohydrates, 1 g fiber, and 161 mg sodium.