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In a large saucepan, combine broth, salt, nutmeg, & pepper. Bring to a boil over high heat. Add mushrooms & asparagus. Return to a boil.. Reduce heat, cover & simmer for 10 mins. or until asparagus is tender.
Meanwhile, in a small bowl combine evaportated skim milk and flour. Stir to mix well Set aside.
When asparagus is tender, add milk mixture to asparagus & mushroom mixture. Cook and stir over medium heat until thickened and bubbly, about 5 mins. Cook 1 more min stirring constantely.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.2mg||0 %|
|Sodium 754.5mg||26 %|
|Potassium 613.6mg||16 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 4.3g|
|Protein 9.5g||14 %|
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Calories per serving: 73
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