Mixed Mushroom Soup with Bok Choy
- 1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms
- 1 1/2 cups sliced small white, crimini, or baby bella mushrooms
- 2 fresh portabella mushrooms, about 4 inches in diameter, thinly sliced, then cut into bite-sized pieces
- 1/4 cup dry white wine, optional
- 5 to 6 stalks bok choy, greens included, thinly sliced
- 3 to 4 scallions, white and green parts, sliced
- 2 to 3 tablespoons reduced-sodium soy sauce, to taste
- Freshly ground pepper to taste
- Prepare the broth according to the recipe.
- Once done, add the two other kinds of mushrooms to the broth, then stir in the optional wine.
- Bring to a rapid simmer, then lower the heat.
- Cover and simmer gently for 10 to 15 minutes, or until the mushrooms are done but still pleasantly chewy.
- Add the remaining ingredients and simmer for 5 to 8 minutes longer, or just until the bok choy is tender-crisp.
- Serve at once.
- Per serving:
- Calories: 90
- Total fat: 2g
- Protein: 4g
- Fiber: 4g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 628mg
mushroom broth, white, portabella mushrooms, white wine, choy, scallions, soy sauce, freshly ground pepper
Taken from www.epicurious.com/recipes/food/views/mixed-mushroom-soup-with-bok-choy-378963 (may not work)