Spanish Rice Soup^
INGREDIENTS:
9 c Chicken stock 1 tb Miso or low sodium soy
2 c Chopped fresh spinach -sauce
6 lg Mushrooms, thinlysliced 1/4 ts Fresh lemon juiuce
1 md Onion, thinly sliced 1 Egg white
9 c Chicken stock 1 tb Miso or low sodium soy
2 c Chopped fresh spinach -sauce
6 lg Mushrooms, thinlysliced 1/4 ts Fresh lemon juiuce
1 md Onion, thinly sliced 1 Egg white
Bring stock to a boil. Add remaining ingredients except egg white. reduce heat and simmer 15 minutes. Beat egg white slightly and drop in ribbons into stock. Simmer 3 minutes. Serve hot. Makes 10 servings.
Variation: Eliminate egg white and add 1 poached shredded chicken breast.
Calories: 29 Protein: 4g Carbohydrates: 2g Fat: 0g Sodium: 87mg Cholesterol: 0mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95 Submitted
Variation: Eliminate egg white and add 1 poached shredded chicken breast.
Calories: 29 Protein: 4g Carbohydrates: 2g Fat: 0g Sodium: 87mg Cholesterol: 0mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95 Submitted