Shiitake-spinach Soup Recipe

Shiitake-spinach Soup Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:

VEGGIE LIFE; JAN 1995
4 cup: Asian-flavored stock,
1: Scallion, julienned
1/2 cup: Shiitake mushrooms, sliced
3/4 cup: Spinach, raw, washed
1/2 cup: Carrots, julienned
1 tbsp: Cilantro, chopped

Directions:
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@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 01-24-95


Source from luhu.jp

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