Far East Mushroom Soup

Servings 8 servings


  • 2 14.5-oz. cans low sodium chicken broth
  • 29 ounces water (2 cans)
  • 3 tablespoons low sodium soy sauce
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced onion
  • 2 cups chopped spinach
  • 1/2 pound mushrooms sliced


  • In a soup pot or Dutch oven with a tight-fitting lid, bring to a boil broth, water, soy sauce, celery, carrots and onions.
  • Reduce heat, cover and simmer for 20 minutes or until carrots are tender. Uncover and add spinach and mushrooms; stir.
  • Simmer for 5 minutes or until spinach has wilted and mushrooms have reduced.


NUTRITION: per serving: 66 Calories; trace Fat; 8g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 623mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable. Points: 1
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