Guest guest Posted October 6, 2003 Report Share Posted October 6, 2003 * Exported from MasterCook * Oyster Mushroom Soup Recipe By :Robert Budwig Serving Size : 4 Preparation Time :0:00 Categories : Regional Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces vegetable stock 2 stalks lemon grass -- finely sliced 1 teaspoon finely chopped kaffir lime leaves 2 tablespoons light soy sauce 1 teaspoon sugar 2 tablespoons fresh lime juice 2 ounces fresh oyster mushrooms -- (1 cup coarsely chopped) 1 fresh red or green chilli -- finely chopped chopped coriander (cilantro) leaves In a large saucepan over a moderate heat, bring the vegetable stock to the boil. Add all the remaining ingredients, except the garnish and stir well until the mushrooms are just cooked. Pour into small individual bowls and garnish with coriander leaves. SERVES 4 Source: " The Vegetable Market Cookbook: Classic Recipes from Around the World " Copyright: " Published by Ten Speed (August 1994) ISBN 0-89815-616-5 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 3g Fat (18.8% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1431mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : THAILAND MARKETS. This is the simplest of soups, full of the flavour of the orient. Oyster mushrooms, with their delicate taste are perfect in this elegant soup. Nutr. Assoc. : 0 0 0 0 0 0 4321 20103 26544 Quote Link to comment Share on other sites More sharing options...
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