Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.

Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Leigh Anne Ross

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.

Source

The Great American Detox Diet

Nutrition Facts

78 calories; calories from fat 22%; fat 1.9g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.4g; protein 2.8g; carbohydrates 13.5g; fiber 2.9g; iron 1.3mg; sodium 261mg; calcium 42mg.
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