Potato and Mushroom Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
Yukon Gold potatoes -- diced |
|
8 |
ounces |
mushroom caps -- sliced |
|
1 |
medium |
shallot -- diced |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
48 |
ounces |
low sodium vegetable broth |
|
1 |
cup |
fat-free evaporated milk |
|
2 |
tablespoons |
low sodium soy sauce |
|
1 1/2 |
teaspoons |
Lawry's Asian seasoning |
|
1 |
tablespoon |
unsalted butter |
| Melt butter in large saucepan or Dutch oven. Add shallot and cook until softened. Add garlic and ginger and cook until fragrant about 30 seconds. Add broth and heat until boiling. Add potatoes and reduce heat and cook for 10 minutes. Add mushrooms, soy sauce, and Asian seasoning. Cook for 10 minutes or until potatoes have cooked through. Add evaporated milk and heat through. Notes: Use crimini or baby portabella mushrooms for a meatier taste. Makes 8 servings. |
| Per Serving: 153 Calories; 2g Fat (9.5% calories from fat); 13g Protein; 22g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 592mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. |