Two Soups

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Florentine Pea Soup

Hot And Sour Mushroom Soup

 

 

* Exported from MasterCook *

 

Florentine Pea Soup

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 104

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

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1 cup split green peas

6 cups bouillon

2 onions -- chopped

4 cloves garlic -- minced

2 teaspoons dried oregano

1 pinch cayenne pepper -- or to taste

1/2 cup bulgur

28 ounces canned Italian plum tomatoes

undrained and chopped

1 pound spinach -- torn into pieces

Freshly ground black pepper

 

Bring the split peas and bouillon to a boil in a large pot, reduce heat and

simmer 20 minutes or until they are just barely tender. Add the onions,

garlic, seasonings, bulgur and tomatoes and simmer until bulgur is tender,

20 to 30 minutes. Put the spinach on top of the mixture, cover the pot and

simmer just until the spinach wilts, about 2 minutes. Stir and serve in

bowls with ground pepper to taste.

 

Yield: 6 to 8 servings, calories: 182, fat: 1g, fiber: 13g.

 

Converted by MC_Buster.

 

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Hot And Sour Mushroom Soup

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 101

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

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6 cups bouillon

1 stalk lemongrass

the bottom 6 inches cut in 1/4 inch slices

grated rind of 1 lemon

2 cloves garlic -- minced

1 teaspoon minced fresh ginger root

1/2 cup sliced canned bamboo shoots

cut into matchstick-size pieces

1 bunch green onions -- thinly sliced

1/4 pound mushrooms -- thinly sliced

2 tablespoons veggie oyster sauce

2 tablespoons fresh lemon juice

2 tablespoons cornstarch

2 tablespoons mirin -- (rice wine)

1/2 teaspoon chili paste or hot pepper sauce to taste

3 stalks steamed asparagus per serving -- for garnish

up to 5 -- (optional)

 

In a large pot, bring the bouillon, shrimp shells, lemongrass, lemon rind,

garlic and ginger to a boil. Reduce heat and simmer, covered, 15 to 20

minutes. Strain to remove the solids and return the soup to the pot. Add

the bamboo shoots, green onions, mushrooms, oyster sauce and lemon juice

and cook 5 minutes. Mix the cornstarch and mirin into a smooth paste in a

small bowl and stir into the soup. Bring the soup to a boil, stirring

constantly, and cook until slightly thickened. Add chili paste to

taste. Ladle into soup bowls and garnish with the asparagus spears, if using.

 

(Vegetarian version with optional shrimp deleted.)

 

Yield: 4 servings, calories: 115, fat: 1g, fiber: 2g.

 

 

 

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