Make-Ahead Portobello Soup

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups main dish or 9 (1-cup) side dish
  • Makes: 9 cups
  • Prep: 30 mins
  • Freeze: Up to 1 month
  • Cook: 3 mins

Make-Ahead Portobello Soup

Directions

  1. Remove stems and gills from mushrooms. Slice mushroom caps; cut slices crosswise into 2-inch pieces.
  2. In a very large skillet heat oil over medium-high heat. Add mushroom pieces, garlic, thyme, and crushed red pepper; cook about 6 minutes or until mushrooms are browned, stirring occasionally. Spread on a sheet of foil to cool quickly.
  3. In a 1-gallon freezer bag combine mushroom mixture, spinach, rice, zucchini, and yellow squash. Squeeze air from bag, seal, and freeze for up to 1 month.
  4. To serve, in a large saucepan bring broth, vinegar, salt, and black pepper to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer about 3 minutes or until soup is heated through and vegetables are tender, stirring occasionally. If desired, top each serving with cheese.
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Nutrition Facts (Make-Ahead Portobello Soup)

  • Per serving:
  • 133 kcal ,
  • 4 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 717 mg sodium ,
  • 20 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 6 g pro.
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