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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Buttons & Bows
Yield: Makes 4 servings
This rich, hearty soup is delicious on a chilly autumn day. For a more upscale soup, use a variety of exotic mushrooms.
Ingredients:
1
teaspoon olive oil
1/3
cup minced onion
1/3
cup sliced carrot
3
cups sliced fresh mushrooms
1
teaspoon ground sage
1/4
teaspoon ground thyme
1/4
teaspoon black pepper
1/4
cup dry red wine
2
cans (about 14 ounces each) fat-free reduced-sodium beef broth
1/4
cup tomato paste
2
ounces uncooked small bow tie pasta
Preparation:
1.
Heat oil in large saucepan over medium heat until hot. Add onion and carrot; cook 2 minutes. Add mushrooms, sage, thyme and pepper; cook and stir 5 minutes or until mushrooms are soft. Add wine; cook 2 minutes or until wine is reduced by half. Add beef broth; bring to a boil over medium-high heat. Add tomato paste and pasta; cover. Cook, stirring occasionally, 10 to 12 minutes or until pasta is tender.
2.
Ladle into soup tureen or individual bowls. Serve immediately.
Nutritional Information:
| Serving Size: 3/4 cup soup | |
| Protein | 7 g |
| Fiber | 2 g |
| Carbohydrate | 26 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 14 % |
| Calories | 160 |
| Sodium | 204 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in:
Soups
