YIELD Makes 6 servings
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.
|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|
|6||whole wheat dinner rolls|
- 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.
|Serving Size:||1 bowl soup with 1 dinner roll (1/6 of total recipe)|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||25 %|