Chicken Soup With Chinese Vegetables
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A home-kitchen version of chicken soup with chinese vegetables, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 12 c. reduced-fat chicken broth
- 1/2 lb. fresh mushrooms, sliced
- 12 c. fresh spinach, washed and torn into bite-size pieces about 2 bunches
- 1 c. fresh bean sprouts
- 2-3 drops hot sauce
Method
Heat chicken broth to boiling.
Add mushrooms, then spinach; cook 2 minutes.
Add bean sprouts and hot sauce.
Serve at once Makes 4 qt.
One c. serving:
33 calories, 1 g. fat, 2 mg. cholesterol.
Rate:
