ASIAN MUSHROOM CHICKEN SOUP RECIPE - BETTYCROCKER.COM
Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken - a tasty meal.
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 16
Steps:
- In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
- In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
- Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.
Nutrition Facts : Calories 150 , CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 11 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 490 mg, SugarContent 3 g, TransFatContent 0 g
MUSHROOM STROGANOFF - SKINNYTASTE
This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!
Provided by Gina
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
- Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
- Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
- Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
- Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
- Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
- Stir in sour cream; add noodles, mix well and garnish with parsley if desired.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 268 kcal, CarbohydrateContent 52.5 g, ProteinContent 12.5 g, FatContent 3.5 g, SaturatedFatContent 2 g, CholesterolContent 8.5 mg, SodiumContent 312 mg, FiberContent 7 g, SugarContent 4.5 g
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