INGREDIENTS
1
package (1 ounce) dried black Chinese mushrooms
2
teaspoons vegetable oil
1
large onion, coarsely chopped
2
cloves garlic, minced
2
cups sliced fresh button mushrooms
2
cans (about 14 ounces each) fat-free reduced-sodium chicken broth
2
ounces cooked ham, cut into thin slivers
1/2
cup thinly sliced green onions
1
tablespoon reduced-sodium soy sauce
1
tablespoon dry sherry
1
tablespoon cornstarch
6
whole wheat dinner rolls
PREPARATION:
- Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.
- Heat oil in large saucepan over medium heat until hot. Add chopped onion and garlic; cook 1 minute. Add both types of mushrooms; cook 4 minutes, stirring occasionally.
- Add chicken broth; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 15 minutes.
- Stir in ham and green onions; heat through. Blend soy sauce and sherry into cornstarch in small bowl until smooth; stir into soup. Cook 2 minutes or until soup is thickened, stirring occasionally. Serve with whole wheat dinner rolls.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1 bowl soup with 1 dinner roll (1/6 of total recipe)
Sodium
363 mg
Protein
7 g
Fiber
3 g
Carbohydrate
22 g
Cholesterol
5 mg
Saturated Fat
<1 g
Total Fat
4 g
Calories from Fat
25 %
Calories
154
DIETARY EXCHANGE:
Vegetable
1
Starch
1-1/2
Fat
1/2
