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Far East Mushroom Soup
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Servings
8
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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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