Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 Slowly, over time, I am going through old magazines and cookbooks from my pre-vegetarian days, and copying recipes out and then tossing the original. The recipes I'm posting today are from one of those grocery story booklets. I think that if it had been published today, rather than 7 years ago, it would have more meatless recipes. kathleen * Exported from MasterCook * Shiitake Mushroom Soup Recipe By : Betty Crocker Creative Ideas: Easy Chinese 2/95, p. 21 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 ounces ready-to-serve reduced-sodium broth -- (2 cans) 3 1/4 ounces shiitake mushrooms -- sliced 1 small bell pepper -- chopped (1/2 cup) 1/2 cup sugar snap peas 1 tablespoon chopped fresh OR 1 teaspoon dried rosemary leaves 1 teaspoon soy sauce 4 ounces size Chinese plain noodles (1/2 of 8-ounce package) 4 servings If shiitake mushrooms are not available, crimini or button mushrooms also are delicious. Mix all ingredients except noodles in 2-quart saucepan. Heat to boiling over medium heat; boil 3 minutes. Add noodles. Heat to boiling; reduce heat. Simmer uncovered 3 minutes, stirring occasionally. Nutrition Per Serving: Calories: 115, Calories from fat: 20, Fat.1 g, Saturated: 0 g, Cholesterol: 0 mg, Sodium: 450 mg, Protein: 4g , Carbohydrate: 25 g, Dietary Fiber: 2g. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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