Try this Mushroom Ginger Soup recipe, or contribute your own.
Suggest a better description1. Put mushrooms, onion, carrot and ginger in 3-quart microwave-safe casserole. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power), stirring twice, until mushrooms are tender and have released juices, 8 to 10 minutes. 2. Stir in beef stock. Cover with plastic wrap. Microwave on high until simmering, 4 to 6 minutes. Stir in nutmeg, pepper and salt. Sprinkle with cilantro and green onions. Serve. NOTE: Soup also can be served cold. Refrigerate, covered, at least 3 hours before serving. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 7 | ||
Calories from Fat: 1 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 78.1mg | 3 % | |
Potassium 21.4mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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