Fresh Ginger, Mushroom, and Basil Soup
Photo: Oxmoor House
Prep: 3 minutes; Cook: 6 minutes
Yield: 4 servings (serving size: about 3/4 cup)
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 76
- Calories from fat: 1%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 4.2g
- Carbohydrate: 14.6g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 651mg
- Calcium: 13mg
Ingredients
- Cooking spray
- 1/2 cup enoki mushrooms
- 1 tablespoon grated peeled fresh ginger
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 teaspoon low-sodium soy sauce
- 1/2 cup finely chopped green onions
- 2 tablespoons chopped fresh basil
Preparation
- 1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add mushrooms and ginger; sauté 2 minutes or until mushrooms are browned. Add chicken broth and soy sauce. Bring to a boil.
- 2. Remove pan from heat; stir in onions and basil. Serve immediately.
Fresh Ginger, Mushroom, and Basil Soup Recipe at a Glance
- COURSE: Side Dishes/Vegetables, Soups/Stews
- CONVENIENCE: Quick/Easy
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Oxmoor House
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