Moosewood Restaurant Daily Special--Mock Chicken Noodle Soup

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* Exported from MasterCook *

 

Mock Chicken Noodle Soup

 

Recipe By :Moosewood Restaurant Daily Special

Serving Size : 8 Preparation Time :0:00

Categories : Moosewood Restaurant Daily Spe

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups diced onions

1 cup diced celery

2 bay leaves

3 tablespoons canola or other vegetable oil

1 cup peeled & diced carrots

1 teaspoon minced garlic

1/4 teaspoon dried dill

1/4 teaspoon dried thyme

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

6 oz (to 10 oz) can fried gluten*

Mock Chicken Stock -- (6 cups)

1 cup water or additional stock

1/2 cup chopped fresh parsley

8 ounces egg noodles -- (to 10 oz)

 

In a covered soup pot, saute the onions, celery, and bay leaves in the

oil on medium heat for 10 minutes, stirring occasionally. Add the

carrots, garlic, dill, thyme, salt, and pepper and continue to saute for

10 minutes.

 

While the vegetables cook, drain, rinse, and dice the fried gluten. Add

the gluten pieces, Mock Chicken Stock, water, and parsley to the soup

pot. Cover and simmer for at least 10 minutes.

 

Just before serving the soup, cook the noodles until al dente in a large

pot of boiling water. Drain the noodles well. Place a serving of

noodles into each individual soup bowl and lade on the piping hot soup

(see Note).

 

Copyright:

" 1999 "

Yield:

" 11 cups "

 

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-

 

Per serving: 627 Calories (kcal); 12g Total Fat; (17% calories from

fat); 69g Protein; 63g Carbohydrate; 27mg Cholesterol; 766mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 8 1/2 Lean Meat; 5 Vegetable; 0

Fruit; 1 Fat; 0 Other Carbohydrates

 

NOTES : *Try Golden Leaf Vegetarian Mock Chicken Meat or shop in Asian

or natural food stores for another kind that strikes your fancy.

 

Karen's Note: I've used Worthington's " FriChik " (low fat and regular

varieties).

 

Note: If you don't expect to have leftovers, it's fine to just stir all

the noodles into the pot of soup and serve. Otherwise, it's best to

apportion the noodles to order and save leftover soup without any

noodles in it because if the noodles sit in the soup, they'll absorb the

broth and make the soup too thick.

Nutr. Assoc. : 0 0 0 244 260 0 0 0 0 0 26388 0 1582 0 0

 

 

* Exported from MasterCook *

 

Mock Chicken Stock

 

Recipe By :Moosewood Restaurant Daily Special

Serving Size : 0 Preparation Time :0:00

Categories : Moosewood Restaurant Daily Spe

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 cups water

7 cups chopped onions

4 cups chopped celery

4 cups peeled & chopped carrots

4 potatoes -- scrubbed & chopped

2 heads garlic -- broken apart*

5 bay leaves

1 1/2 teaspoons dried thyme

1 1/2 teaspoons turmeric

1/2 teaspoon salt

1/2 bunch fresh parsley

 

Put the water into a large stockpot on high heat. Add the vegetables to

the pot, then stir in the garlic, bay leaves, thyme, turmeric, salt, and

parsley. Bring to a boil and cook, uncovered, for 15 minutes. Then

cover the pot, reduce heat to low, and simmer for 1 hour. Set aside to

cool and then strain. Use the stock right away or refrigerate it in a

sealed container for up to 4 days or freeze it for up to 6 months.

 

S(ISBN):

" 0-609-80242-9 (paperback) "

Copyright:

" 1999 "

Yield:

" 8 cups "

 

- - - - - - - - - - - - - - - - - -

-

 

Per serving: 1147 Calories (kcal); 5g Total Fat; (3% calories from fat);

34g Protein; 261g Carbohydrate; 0mg Cholesterol; 1846mg Sodium

Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 31 1/2 Vegetable; 0 Fruit;

0 Fat; 0 Other Carbohydrates

 

NOTES : *There is no need to peel the garlic cloves.

 

Nutr. Assoc. : 0 0 0 260 0 0 0 0 0 0 0