* Exported from MasterCook *

CHICKEN AND MUSHROOM SOUP

Recipe By :Margaret Gee's Low Cholesterol Cuisine
Serving Size : 6 Preparation Time :0:45
Categories : 5-10G Low Carb Regional Asian
Soup Poultry Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 g Chinese mushrooms -- 1oz dried 5-6
6 cups Chicken Stock
300 g chicken breast, no skin, no bone, R-T-C -- shredded
1 tbsp Ginger Root -- finely chopped fresh
2 Spring Onions -- sliced
2 Egg Whites -- lightly beaten
2 lg Lettuce leaves

Soak mushrooms in hot water for 30 minutes. Discard stems and slice finely.
Bring stock to the boil. Add chicken, mushrooms, ginger and spring onions.
Bring to the boil again, reduce heat and simmer for 5 minutes. Remove from heat and whisk egg whites through soup. Tear lettuce leaves and place in bottom
of individual soup bowls and ladle hot soup into bowls and serve.

Serves 4-6










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Per Serving (excluding unknown items): 103 Calories; 2g Fat (16.3% calories from fat); 14g Protein; 5g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 2194mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Oct 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM




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