Hearty Fresh Mushroom Chili Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
8 ounce: Sliced mushrooms, or 3-cups
1 large: Garlic clove,
1 tbsp: Chili powder,
15 ounce: Fat-free chicken broth,
15 ounce: Stewed tomatoes with Italian herbs,
15 ounce: Cooked kidney beans, well rinsed
7 ounce: Corn kernels, approximately
Directions:
In a large saucepan, heat oil over medium-high heat. Add mushrooms and
garlic; cook stirring frequently until mushrooms are tender and liquid
evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute.
Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil;
reduce heat and simmer to blend flavors, about 10 minutes. Serve topped
with tortilla chips, if desired.
Makes 6 cups, [per cup: 196 cals, 6 g fat; serving 4: 295 cals, 8g fat]
*INFO* Recipe from the Mushroom Council. Visit the Mushroom Council web
site at www.mushroomcouncil.com/recipes; featured by the Cooking Corner at
www.napsnet.com/food/ >emailed by kitpath@earthlink.net 12/98
Recipe by: Mushroom Council, California
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 07, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
garlic; cook stirring frequently until mushrooms are tender and liquid
evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute.
Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil;
reduce heat and simmer to blend flavors, about 10 minutes. Serve topped
with tortilla chips, if desired.
Makes 6 cups, [per cup: 196 cals, 6 g fat; serving 4: 295 cals, 8g fat]
*INFO* Recipe from the Mushroom Council. Visit the Mushroom Council web
site at www.mushroomcouncil.com/recipes; featured by the Cooking Corner at
www.napsnet.com/food/ >emailed by kitpath@earthlink.net 12/98
Recipe by: Mushroom Council, California
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 07, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp