Thai garlic soup (katzen)

Yield: 6 Servings

Measure Ingredient
4 tablespoons Minced garlic; or more
2 tablespoons Peanut oil
6 cups Fat-free chicken broth; or water
4 teaspoons Soy sauce; to taste
1 teaspoon Salt; or less
3 cups Cabbage; coarsely shredded
2 mediums Carrots; diagonal 1\" pieces
1 \N Stalk celery; chopped
\N \N A few mushrooms; sliced
\N \N Crushed red pepper; to taste

OPTIONALS

GARNISH

Use light hand with garnish to get an intriguing and subtle touch.

In a deep saucepan or Dutch oven saute the garlic in oil over medium heat until it starts to turn brown. (This will take only a few minutes.) Add remaining ingredients, and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until all the vegetables are tender. Taste and adjust seasonings. Serve immediately or store for reheating later.

(Unlike may other soups, this one is not delicate, and reheats readily.) PER SERVING: Calories, 80; Protein, 2 g; Carbohydrates, 9 g; Fat, 5 g; Sodium, 663 mg; Cholesterol, 0 mg; Dietary Fiber, 2 g.

CREDITS: (1988) Recipe from STILL LIFE WITH MENU by Mollie Katzen © 1988, at Ten Speed Press. [www] Recipe from COMPUCOOK.com Culinary America Series. Edited for MasterCook by PATh (1997).

Recipe by: Still Life with Menu / Mollie Katzen (1988)

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