Triple Mushroom Soup with Shallots and Garlic
ingredients
1 tsp. sesame oil
1/2 cup sliced shiitake mushrooms
1/2 cup sliced oyster mushrooms
1/2 cup sliced white button mushrooms
2 shallots, finely chopped
2 garlic cloves, finely minced
1/2 cup diced carrot
Pinch crushed red pepper flakes
4 cups low-fat, reduced-sodium chicken broth
1/2 cup orzo
1 Tbsp. dry sherry (optional)
2 tsp. light or reduced-sodium soy sauce
1/2 tsp. hot chili oil
Garnish
1/2 cup finely chopped scallions
preparation
4 servings
Preparation time: 25 minutes
Cooking time: 15 minutes
1. Heat the sesame oil in a large saucepan over medium heat. Add the mushrooms, shallots, garlic, and carrots and sauté for 5 to 7 minutes until mushrooms are browned. Add the crushed red pepper flakes and cook for 1 minute.
2. Add the broth and orzo and bring to a boil. Lower the heat and simmer for 5 to 7 minutes until the orzo is tender.
3. Add the remaining ingredients and cook for 1 minute. Sprinkle each serving with scallions.
nutrition
Serving Size: 1 1/2 cups
Starch Exchanges: 1
Vegetable Exchanges: 2
Fat Exchanges: 0.5
Amount Per Serving
Calories: 148
Calories From Fat: 20
Total Fat: 2 grams
Saturated Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 612 milligrams
Total Carbohydrate: 26 grams
Dietary Fiber: 2 grams
Sugars: 5 grams
Protein: 7 grams
