Broths and Soups

[Guest guest]

I always watch for Mary Carroll's column in our newspaper since her recipes

are usually vegetarian and often lower in fat.

 

Buster has placed 3 MasterCook soup recipes in this file:

 

Clear Garlic Broth

Clear Mushroom Broth With Ginger

Clear Spring Vegetable Soup

 

Kathleen

 

 

* Exported from MasterCook *

 

Clear Garlic Broth

 

Recipe By : Mary Carroll's Healthful Cooking, Star Tribune, 4/15/99

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups water

8 ounces whole mushrooms

5 whole heads garlic

broken into unpeeled cloves

2 large carrots -- chopped

3 green onions -- chopped

1/2 teaspoon low-sodium soy sauce -- or as needed

1/2 teaspoon ground white pepper

 

Serves 4.

 

Garlic not only gives broth a rich flavor, but, according to folklore, it

also has cleansing and curative powers.

 

Plus, this broth tastes just like the best grandmother's chicken soup --

minus the fat.

 

In large pot over medium-high heat, combine water, mushrooms, garlic,

carrots and green onions. Bring to boil. Lower heat to medium and simmer,

covered, 1 hour. Strain through colander, pressing, to extract flavor.

Discard solids. Season broth with soy sauce and white pepper.

 

Nutrition information per serving: Calories 15 Carbohydrates 4 g Protein 0

g Fat 0 g including sat. fat 0 g Cholesterol 0 mg Sodium 27 mg Calcium 9

mg Dietary fiber 0 g

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Clear Mushroom Broth With Ginger

 

Recipe By : Mary Carroll's Healthful Cooking, Star Tribune, 4/15/99

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

6 dried Chinese mushrooms

1 onion -- quartered

2 ribs celery with leaves -- quartered

2 strips dried kombu seaweed

1 slice fresh ginger root -- (1-in.)

1/3 cup miso paste

Low-sodium soy sauce

1/3 cup minced green onions

 

Serves 6.

 

Dried mushrooms release a tremendous amount of flavor in soup. This recipe

calls for dried seaweed, which is available at Asian markets.

 

In large pot over medium-high heat, combine water, mushrooms, onion, celery

and kombu. Bring to boil, then lower heat to medium. Simmer, uncovered,

45 minutes. Strain through colander, pressing to extract flavor. Discard

solids. Return broth to pot. Add ginger and simmer 5 minutes, then remove

ginger.

 

In small bowl, combine miso with 1 cup hot broth. Stir to blend, then

return mixture to pot. Add soy sauce to taste and green onions.

 

Nutrition information per serving: Calories 40 Carbohydrates 5 g Protein 2

g Fat 1 g including sat. fat 0 g Cholesterol 0 mg Sodium 590 mg Calcium 24

mg Dietary fiber 1 g Diabetic exchanges per serving: 1 vegetable exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Clear Spring Vegetable Soup

 

Recipe By : Mary Carroll's Healthful Cooking, Star Tribune, 4/15/99

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

1 onion -- quartered

2 ribs celery with leaves -- quartered

1 bay leaf

1 carrot -- sliced

1 turnip -- sliced

1 cup chopped green cabbage

1/2 cup chopped fresh parsley

5 cups water

Salt

freshly ground pepper

 

Serves 4.

 

A San Jose cooking teacher passed on a recipe for rich vegetable stock.

Seasoned, it becomes a tasty clear broth on its own.

 

Heat oil in large pot over medium-high heat. Add onion, stirring to coat,

and cook 5 minutes, adding water as needed to prevent browning. Add

celery, bay leaf, carrot, turnip, cabbage and parsley. Cook, stirring, 2

minutes. Add water. Bring to boil, lower heat to medium and simmer 1 hour.

 

Strain through colander, pressing to extract flavor. Discard solids.

Season to taste with salt and pepper.

 

Nutrition information per serving: Calories 15 Carbohydrates 4 g Protein 0

g Fat 1 g including sat. fat 0 g Cholesterol 0 mg Sodium 310 mg Calcium 9

mg Dietary fiber 0 g

 

Converted by MC_Buster.

 

 

 

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schuller