This dark broth, full of mushrooms and vegetables, is an enticing change from the usual creamed mushroom soup. You can use shiitake or oyster mushrooms as well — just remove the tough stems. If no exotic mushrooms are available, substitute white button mushrooms.
- Portion size 4 servings
Ingredients
Method
In large saucepan, heat oil over medium heat; cook onion, garlic, carrots, thyme and pepper, stirring occasionally, for 5 minutes or until onion is softened.
Add mushrooms; cook, stirring often, for about 15 minutes or just until mushrooms are golden and no liquid remains.
Add stock and bring to boil; reduce heat and simmer for 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 813 mg
- Protein 3 g
- Calories 102.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 13 g
%RDI
- Iron 14.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 91.0
- Vitamin C 10.0
