Hot & Sour Turkey Soup
1/2 cups fat-free chicken broth
Combine chicken broth,
mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper in a large
saucepan. Bring to a boil. Stir cornstarch and cold water.
COOKS NOTE: This recipe is very forgiving. I have also added firm lite silken tofu in strips and subbed snap peas for the snow peas. Also other types of mushrooms may be used. I have used baby bellas before and they were great.
Per Serving: 217 Calories; 5g Fat (18.3% calories from fat); 2g Saturated Fat; 36g Protein; 15g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 829mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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