Recipe for Shiitake-Spinach Soup


4 cup asian-flavored stock
1/2 cup shiitake mushrooms; sliced
1/2 cup carrots; julienned
1 scallion; julienned
3/4 cup spinach, raw; washed
1 tablespoon cilantro; chopped


1. In a medium pot, bring the stock to a simmer. Use more or less stock, depending on how dense with vegetables you would like the soup to be. Add carrots and mushrooms and cook for 3 to 5 minutes until cooked through.

2. Add the scallions and the spinach. Cook until the spinach just wilts bu is still bright green (about 1 minute or less). Taste for salt. Add the cilantro and remove from heat.

NOTES : Per serving: 44 cal; 1 g prot; 0 g fat; 10 g carb; 39 mg sod; 0 mg chol; 3 g fiber; vegan

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here