Shiitake Mushroom and Spinach Soup

Dried shiitake mushrooms and fresh spinach make a full-flavored low-calorie soup.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 10 mins to 12 mins
  • Stand: 30 mins
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Shiitake Mushroom and Spinach Soup
dried shiitake mushrooms
14 ounce can chicken broth
large carrot, sliced
tablespoon dried minced onion
tablespoon lemon juice
1 1/2
teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
teaspoon garlic powder
1 1/2
cups torn spinach
  1. In a small bowl soak mushrooms in enough hot water to cover for 30 minutes. Rinse well and squeeze to drain thoroughly. Thinly slice mushrooms, discarding stems.
  2. In a large saucepan combine mushrooms, broth, sliced carrot, dried onion, lemon juice, dried basil (if using), and garlic powder. Bring to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until carrot is almost tender, stirring occasionally.
  3. Stir in fresh basil (if using) and spinach. Simmer, covered, about 2 minutes more or until spinach wilts. Makes 8 servings.
Nutrition Facts (Shiitake Mushroom and Spinach Soup)
    Per serving:
  • 44 kcal cal.,
  • 2 g fat
  • 883 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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