ASIAN MUSHROOM BROTH

Asian Mushroom Broth image

Yield makes about 6 cups

Number Of Ingredients 6

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2 teaspoons olive oil
1 small onion, minced
1 clove garlic, minced
One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes
8 to 10 dried shiitake mushrooms
1 to 2 tablespoons reduced-sodium soy sauce, to taste

Steps:

Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.
Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.
Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps for another use, or slice them and return to the broth.
Nutrition Information
Per cup:
Calories: 45
Total fat: 2g
Protein: 1g
Fiber: 1g
Carbohydrate: 7g
Cholesterol: 0mg
Sodium: 330mg