vegan mushroom soup, bok choy

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* Exported from MasterCook *

 

Mixed Mushroom Soup With Bok Choy

 

Recipe By :Nava Atlas, Vegetarian Soups for All Seasons

Serving Size : 6 Preparation Time :0:00

Categories : 3-Winter Veg Soups

 

Amount Measure Ingredient -- Preparation Method

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6 cups oriental mushroom broth -- see recipe

reserve the shiitake mushrooms from the broth

1 1/2 cups sliced small white mushrooms

2 fresh portabello mushrooms (4-in diameter) -- thinly

sliced

then cut into bite-sized pieces

1/4 cup dry white wine

5 stalks bok choy (greens included) -- thinly sliced (5-6)

3 scallions (with greens) -- sliced (3-4)

2 tablespoons soy sauce or tamari -- (2-3)

lemon pepper -- to taste

 

Bring the broth to a simmer. Trim the stems off of the shiitakes used to make

the broth, then slice the caps and return them to the broth along with the white

and portabello mushrooms and wine. Simmer gently for 10 to 15 minutes, covered,

or until the fresh mushrooms are done but still pleasantly chewy.

 

Add the remaining ingredients and simmer for another 5 to 8 minutes, just until

the bok choy is crisp-tender. Serve at once.

 

Source:

" Vegetarian Soups for all Seasons: A Treasury of Bountiful Low-Fat Soups and

Stews, 1992/96:72 "

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Per Serving (excluding unknown items): 37 Calories; trace Fat (10.0% calories

from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 392mg

Sodium. Exchanges: 1 Vegetable.

 

NOTES : An elegant and aromatic brothy soup, this lifts the senses on a cold

winter day, though it can be enjoyed at other times of the year. This is an

excellent way to whet the appetite for an Oriental-style vegetable stir-fry.

 

Nutr. Assoc. : 1582 0 4196 5943 0 0 183 4845 1396 0