Spinach-mushroom Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Onion, thinly sliced
1 1/2 lbs: Mushrooms, thinly sliced
1/4 cup: White wine,
1 quart: Water, or vegetable broth
3 1/2 ounce: Enoki mushrooms, *
2 tbsp: Soy sauce,
4 cup: Spinach leaves, washed, thin
Fresh ground pepper, to tast
Directions:
Recipe by: The New McDougall Cookbook Preparation Time: 0:15
Place the onion and mushrooms in a large sacuepan with the wine.
Cook slowly over low heat for about 10 minutes. Add the water or
vegetables broth, the enoki mushrooms, and the soy sauce. Cook for an
additional 10 minutes. Stir in the spinach and season with the
pepper. Turn off the heat. Serve as soon as the spinach is wilted.
84 calories, 1.1 grams fat per serving. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994
Source from luhu.jp
Place the onion and mushrooms in a large sacuepan with the wine.
Cook slowly over low heat for about 10 minutes. Add the water or
vegetables broth, the enoki mushrooms, and the soy sauce. Cook for an
additional 10 minutes. Stir in the spinach and season with the
pepper. Turn off the heat. Serve as soon as the spinach is wilted.
84 calories, 1.1 grams fat per serving. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994
Source from luhu.jp