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

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