Oriental Mushroom Soup
Low Calorie Recipe
A mushroom soup made with beef broth, soy sauce, celery, carrots, onion and thawed frozen spinach.
1/2 pound fresh mushrooms, sliced
2 10-1/2-oz. cans condensed beef broth
2 soup cans water
3 tablespoons soy sauce
1 cup celery, diagonally sliced
1 cup carrots, cut into juilienne strips
1/2 cup onion, sliced into rings
1 10 ounce package frozen spinach, thawed
Rinse, pat dry and slice mushrooms; set aside.
Heat broth, water, and soy sauce. Add celery, carrots and onion. Reduce heat and simmer 5 minutes. Add spinach and mushrooms and simmer 5 more minutes. Vegetables should be crunchy crisp.
Source: Mushroom Council