Serve this colourful low fat soup for lunch or as a first course for a dinner party.Preparation Time: 12 minutes

Cooking Time: 15 minutes

4 cups chicken broth 1 L

1/2 lb small fresh mushrooms, thinly sliced 250 g

1 medium carrot, thinly sliced diagonally 1

1 large leek (white part only) sliced (about 2 cups/500 mL) 2

2 tsp minced fresh gingerroot 10 mL

2 tbsp soya sauce (optional) 25 mL

Bring chicken broth to boil. Add mushrooms, carrot, leeks, red pepper and gingerroot; bring to boil. Cover and lower heat to simmer for about 8 minutes or until vegetables are tender. Taste and add soya sauce if desired.

Makes 6 servings

More great mushroom recipes are available online at www.mushrooms.ca.

Credit: www.newscanada.com

Related posts:

1. Mushroom and Squash Bisque
2. Mushroom Turkey and Rice Casserole
3. Ginger Shrimp Rotini
4. Fast and family-friendly dinner: Penne Rigate with Chicken, Pepper and Mushrooms
5. Summer’s freshest ideas to feed your kids well – Chicken Margherita & Meatball Hero Sandwiches

Give us your rating of this article below!

Trackback URI | Comments RSS