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Shiitake Mushroom and Spinach Soup

Makes: 8 servings
Prep 20 mins Cook 10 mins to 12 mins Stand 30 mins
Shiitake Mushroom and Spinach Soup
Ingredients
  • 8  dried shiitake mushrooms
  • 4 14  ounce can  chicken broth
  • 1  large carrot, sliced
  • 1  tablespoon  dried minced onion
  • 1  tablespoon  lemon juice
  • 1 1/2  teaspoons  snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1/8  teaspoon  garlic powder
  • 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,
  • cal. (kcal) 44,
  • Fat, total (g) 2,
  • carb. (g) 5,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 2235,
  • vit. C (mg) 4,
  • sodium (mg) 883,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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