Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         fresh mushrooms -- sliced
     1/3  cup           onion -- finely chopped
   1      clove         garlic -- finely chopped
   2      tablespoons   olive oil
   2      tablespoons   flour
   1      cup           mocha mix -- fat free
   2      teaspoons     chicken bouillon granules
   1      cup           frozen green peas -- thawed
     1/4  cup           parmesan cheese -- freshly grated
   1      tablespoon    dry white wine
   1      pound         linguini -- cooked
   2      cans          clams -- canned with liquid,
                        -- drain, reserve
                        -- syrup

Preparation:

In dutch oven, over med-high heat, cook and stir mushrooms, onion and garlic in oil until liquid from mushrooms is absorbed. Reduce heat to medium; stir in flour. Gradually stir in clam juice, toddler formula and bouillon; cook and stir until thickened. Add peas, parmesan cheese, vermouth , and clams; mix well. Heat through ( do not boil). Serve over hot cooked linquine. Refrigerate leftovers.