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Shiitake Mushroom and Spinach Soup
Ingredients
-
8
dried shiitake mushrooms
-
4
14 ounce can chicken broth
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1
large carrot, sliced
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1
tablespoon dried minced onion
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1
tablespoon lemon juice
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1 1/2
teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
-
1/8
teaspoon garlic powder
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1 1/2
cups torn spinach
Directions
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)
- Servings Per Recipe 8,
- Calories 44,
- Protein (gm) 2,
- Carbohydrate (gm) 5,
- Fat, total (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 2235,
- Vitamin C (mg) 4,
- Sodium (mg) 883,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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