* Exported from MasterCook *

CHICKEN SHITAKE MUSHROOM SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Soup Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breast, no skin, no bone, R-T-C
2 cups mushrooms -- shitake
1 cup green onions -- finely chopped
1/2 cup bell peppers -- finely chopped
2 cups spinach -- finely shredded
3 cl garlic -- finely chopped
2 cans Chicken broth
add water (if needed)
1/4 cup Half and half
Thyme
Sage
Marjoram
Rosemary
1/4 cup soy sauce
Salt and pepper
olive oil -- light for cooking

1. Cut chicken into smallish pieces (approx 1/2 chicken breast per person). Heat small amount of canola oil in frying pan. Add garlic and chicken until cooked.
Add a good amount of thyme and slightly less sage, marjoram and crushed or powdered rosemary, with black pepper and salt to taste.
2. Heat small amount of canola oil in a soup pot. Add garlic and bell peppers until softened, then add mushrooms, green onions and spinach and allow to cook a
little longer. Add herbs as above. If using dried Shitake mushrooms, reserve water and add to the soup as stock.
3. Add chicken mixture to vegetables and mix well.
4. Add chicken broth gradually with 4 tblsp half and half until the soup is a good consistency. Check for taste. Adjust seasoning if necessary. Blend soup a
little in a food processor of blended and serve.



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Per Serving (excluding unknown items): 219 Calories; 6g Fat (23.9% calories from fat); 32g Protein; 9g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 1497mg Sodium. Exchanges: 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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