Mushroom-chicken soup


Mushroom-chicken soup

Servings: 6

Preparation time: 50 min



1 1/2 cups water

1 package (1 oz) dried portabella or shiitake mushrooms

1 tablespoon canola oil

1/4 cup thinly sliced green onions (4 medium)

2 tablespoons finely chopped gingerroot

3 cloves garlic, finely chopped

1 jalapeno chile, seeded, finely chopped

1 cup fresh snow pea pods, strings removed, cut diagonally in half

3 cups reduced-sodium chicken broth

1 can (8 oz) sliced bamboo shoots, drained

2 tablespoons reduced-sodium soy sauce

1/2 teaspoon sriracha sauce

1 cup shredded cooked chicken breast

1 cup cooked brown rice

4 teaspoons lime juice

1/2 cup thinly sliced fresh basil leaves



1. In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until soft. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.

2. In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the onions, the gingerroot, garlic and chile; cook about 3 minutes, stirring occasionally, until vegetables are tender. Add pea pods; cook 2 minutes, stirring occasionally.

3. Stir in mushrooms, mushroom liquid, broth, bamboo shoots, soy sauce, sriracha, chicken and brown rice. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until hot. Stir in lime juice.

4. Divide soup evenly among 6 bowls. Top with basil and remaining 2 tablespoons onions.



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