Shiitake-spinach soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Asian-flavored stock |
| ½ | cup | Shiitake mushrooms; sliced |
| ½ | cup | Carrots; julienned |
| 1 | Scallion; julienned | |
| ¾ | cup | Spinach, raw; washed |
| 1 | tablespoon | Cilantro; chopped |
Directions
VEGGIE LIFE; JAN 1995
1. In a medium pot, bring the stock to a simmer. Use more or less stock, depending on how dense with vegetables you would like the soup to be. Add carrots and mushrooms and cook for 3 to 5 minutes until cooked through.
2. Add the scallions and the spinach. Cook until the spinach just wilts bu is still bright green (about 1 minute or less). Taste for salt. Add the cilantro and remove from heat.
NOTES : Per serving: 44 cal; 1 g prot; 0 g fat; 10 g carb; 39 mg sod; 0 mg chol; 3 g fiber; vegan
Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-24-95