Shantung Twin Mushroom Soup

Recipe Ingredients

1		Dried black Chinese mushrooms - (1 oz)
2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Onion - coarsely chopped (large)
2		Garlic cloves - minced
2 cups	474ml	Sliced fresh button mushrooms
2		Fat-free reduced-sodium chicken broth - (14 oz ea)
2 oz	56g	Cooked ham - cut thin slivers
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
1 tablespoon	15ml	Reduced-sodium soy sauce
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Cornstarch
6		Whole wheat dinner rolls

Recipe Instructions

Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.

Heat oil in large saucepan over medium heat until hot. Add chopped onion and garlic; cook 1 minute. Add both types of mushrooms; cook 4 minutes, stirring occasionally.

Add chicken broth; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 15 minutes. Stir in ham and green onions; heat through.

Blend soy sauce and sherry into cornstarch in small bowl until smooth; stir into soup. Cook 2 minutes or until soup is thickened, stirring occasionally. Serve with whole wheat dinner rolls.

This recipe yields 6 servings.

Exchanges Per Serving (including 1 dinner roll): 1 1/2 Starch, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 154; Calories from Fat 25%; Total Fat 4g; Saturated Fat 1g; Protein 7g; Carbohydrates 22g; Cholesterol 5mg; Sodium 363mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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