Shantung Twin Mushroom Soup
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Shantung Twin Mushroom Soup
YIELD Makes 6 servings
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Two kinds of mushrooms–dried black and button–make up the twins in this delightful soup. Or, simply use all button mushrooms if you don't mind sacrificing some of the flavor.
INGREDIENTS
| 1 | package (1 ounce) dried black Chinese mushrooms |
| 2 | teaspoons vegetable oil |
| 1 | large onion, coarsely chopped |
| 2 | cloves garlic, minced |
| 2 | cups sliced fresh button mushrooms |
| 2 | cans (about 14 ounces each) fat-free reduced-sodium chicken broth |
| 2 | ounces cooked ham, cut into thin slivers |
| 1/2 | cup thinly sliced green onions |
| 1 | tablespoon reduced-sodium soy sauce |
| 1 | tablespoon dry sherry |
| 1 | tablespoon cornstarch |
| 6 | whole wheat dinner rolls |
PREPARATION:
- Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.
- Heat oil in large saucepan over medium heat until hot. Add chopped onion and garlic; cook 1 minute. Add both types of mushrooms; cook 4 minutes, stirring occasionally.
- Add chicken broth; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 15 minutes.
- Stir in ham and green onions; heat through. Blend soy sauce and sherry into cornstarch in small bowl until smooth; stir into soup. Cook 2 minutes or until soup is thickened, stirring occasionally. Serve with whole wheat dinner rolls.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bowl soup with 1 dinner roll (1/6 of total recipe) |
| Sodium | 363 mg |
| Protein | 7 g |
| Fiber | 3 g |
| Carbohydrate | 22 g |
| Cholesterol | 5 mg |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 25 % |
| Calories | 154 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1/2 |
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