"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Asian Mushroom Soup Recipe

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This recipe for Asian Mushroom Soup, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 0018 -- Yvonne Petska
Added: Friday, March 10, 2006


4 c. - fat-free & reduced-sodium chicken broth
3 T. - reduced-sodium soy sauce
2 tsp. - fresh ginger, grated
3 - garlic cloves, crushed
3 c. - assorted mushrooms, sliced (white buttons, oyster, shitake, Portobello and crimini; if using shitake, discard stems)
3 c. - white cabbage, cut in wedges
1 c. - carrots, thinly sliced
2 c. - chicken breast, shredded
2 c. - fresh udon noodles OR substitute cooked linguine
1 c. - green onion, thinly sliced & with some of the green tops
2 c. - spinach, shredded & raw OR baby spinach leaves, whole
black pepper, freshly ground to taste

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes, serve. Serves 6.




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