Hot & Sour Turkey Soup
Tastes almost like take-out.

Serves: 4

• 3 1/2 cups fat-free chicken broth
• 2 cups sliced fresh button mushrooms
• 3 tablespoons rice vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon grated ginger root
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 cups shredded cooked turkey
• 2 cups sliced bok choy
6 ounces frozen snow peas
1 beaten egg
3 tablespoons thinly sliced green onions

Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper in a large saucepan. Bring to a boil. Stir cornstarch and cold water.
Stir into broth mixture. Cook and stir until thickened. Cook and stir for 2 minutes more.

Stir in turkey, bok choy and pea pods. Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds. Remove from heat.
Top with green onions. Serve immediately.

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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