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Hot and Sour Soup Recipe

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This recipe for Hot and Sour Soup is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp roasted sesame oil
1 clove garlic, minced
4 ounces mushrooms, sliced
4 cups nonfat chicken or vegetable broth
3 tbsp rice wine or dry white wine
2 tbsp rice vinegar
2 tbsp reduced-sodium soy sauce
1/2-1 tsp chili puree or Tabasco (anything hot!)
1 carrot, shredded
2 cups chopped bok choy or spinach
2 cups broccoli florets
Directions:
Directions:
Warm oil in a large saucepan over medium heat. Cook the garlic and mushrooms for several minutes, until soft.

Stir in the broth, wine, vinegar, soy sauce, chili puree, carrots, bok choy or spinach, and broccoli. Bring to a boil.

Reduce the heat to low and cook for 5 minutes, or until the vegetables are cooked.

Taste and adjust the seasoning, adding more wine, vinegar, soy sauce or chili puree if desired.
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
This soup is great when you are sick, I almost double the vinegar in the recipe (I love vinegar) and it clears me right up!

From the cookbook "Low-Fat Living," pg. 341, copyright 1996

 

 

 

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