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Ingredientes
- 1 pkt dry black Chinese mushrooms - (1 ounce)
- 2 tsp vegetable oil
- 1 lrg onion coarsely minced
- 2 x garlic cloves chopped
- 2 c. sliced fresh button mushrooms
- 2 can fat-free reduced-sodium chicken broth (14 ounce ea)
- 2 ounce cooked ham cut thin slivers
- 1/2 c. thinly-sliced green onions
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. dry sherry
- 1 Tbsp. cornstarch
- 6 whl wheat dinner rolls
Direcciones
- Place dry mushrooms in small bowl; cover with hot water. Soak 20 min to soften. Drain; squeeze out excess water. Throw away stems; slice caps.
- Heat oil in large saucepan over medium heat till warm. Add in minced onion and garlic; cook 1 minute. Add in both types of mushrooms; cook 4 min, stirring occasionally.
- Add in chicken broth; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 15 min. Stir in ham and green onions; heat through.
- Blend soy sauce and sherry into cornstarch in small bowl till smooth; stir into soup. Cook 2 min or possibly till soup is thickened, stirring occasionally. Serve with whole wheat dinner rolls.
- This recipe yields 6 servings.
- Comments: Two kinds of mushrooms - dry black and button - make up the twins in this delightful soup. Or possibly, simply use all button mushrooms if you do not mind sacrificing some of the flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 40 | 24% |
| Total Fat 4.51g | 6% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 24mg | 8% |
| Sodium 691mg | 29% |
| Potassium 234mg | 7% |
| Total Carbs 23.1g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.75g | 2% |
| Protein 7.02g | 11% |
