Add broth, onion, celery, leeks, mushrooms, soy sauce, salt, and sea same oil to stockpot. Cook on med-high heat 10 minutes until boiling. Combine cornstarch and water in small bowl. Stir mixture into soup. Cook 3 to 4 minutes until soup is slightly thickened. Serve in warmed bowls, garnish with green onion
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 11 Servings|
|Calories from Fat: 23 (26%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 2591.3mg||89 %|
|Potassium 164.2mg||4 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 10.2g|
|Protein 5.3g||8 %|
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Calories per serving: 87
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