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Suggest a better descriptionPlace mushrooms in a bowl; add hot water. Microwave at HIGH 2 minutes; let stand 15 minutes. Drain mushrooms; discard stems. Coarsely chop mushroom caps; set aside. Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender. Add chopped mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 minutes. Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended; add to soup, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Remove from heat; slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon. Yield: 4 cups (serving size: 1 cup). Recipe by: Cooking Light, October 1994, page 144 Posted to MC-Recipe Digest V1 #1070 by Sue
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 4 | ||
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Calories: 95 | ||
Calories from Fat: 20 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 502.5mg | 17 % | |
Potassium 391.2mg | 10 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8g | ||
Protein 9.4g | 13 % | |
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: 95
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