Far East Mushroom Soup

By Tonya_Speed

NUTRITION per serving: 66 Calories; trace Fat; 8g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 623mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable. Points: 1

Ingredients

• 2 (14.5-oz.) cans low sodium chicken broth
• 29 ounces water (2 cans)
• 3 tablespoons low sodium soy sauce
• 1 cup thinly sliced celery
• 1 cup thinly sliced carrot
• 1 cup thinly sliced onion
• 2 cups chopped spinach leaves
• 1/2 pound mushrooms, sliced

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a soup pot or Dutch oven with a tight-fitting lid, bring to a boil broth, water, soy sauce, celery, carrot and onion. Reduce heat, cover and simmer for 20 minutes or until carrots are tender. Uncover and add spinach and mushrooms; stir. Simmer for 5 minutes or until spinach has wilted and mushrooms have reduced.

GLUTEN FREE: Make sure chicken broth and soy sauce are gluten free.