Portabella Mushroom Soup FRESH PORTABELLA MUSHROOM SOUP What You Need 2T - Olive Oil 2c - FRESH Sliced Portabella Mushrooms 1 - small onion quartered and sliced 6c - HerbOx chicken Broth (Low Sodium) 1/2t - garlic powder or Mrs. Dash 1 1/2c - cut up cooked chichen breast (fresh low sodium) 1 1/2c - fresh spinach leaves 5 - long stem green onions 1 stalk of celery pinch of parsley seasoning pinch of ginger Directions Heat the olive oil in a large saucepan and add mushrooms, celery, and onions (not the long stem green onions). Cook and stir until they are tender. Add the broth, garlic and ginger and bring to a boil. Then reduce heat and cover and simmer for 10 minutes. Add the cooked chicken and spinach and bring back to a boil again until the chicken, spinach, and green onions are heated through.. Reduce heat, cover and simmer about 5 more minutes. Serve while Hot! Great Ideas Makes a great appetizer Serve with Low Sodium Crackers Nutritional Facts Serving Size 2 cups Servings per Container 4 Amount Per Serving Calories Calories from Fat % Daily Value * Total Fat   Saturated Fat   Trans Fat Cholesterol Sodium  g Total Carbohydrate  Dietary Fiber  Sugars Protein This Information based on calculation of all ingredients. Return to Soups Index (not constructed yet) Go to Low-Salt Shopping List (being constructed now)         Recommended Books Recommended Products © 2005 Low Sodium Living Hosting by Knox Web Pros