Recipe Category:

Published :  2011 - 01- 03
 

Nutritive Information :      

• Calories: 122.57cal

• Protein: 4.25g

• Fat: 6.86g

• Fiber: 1.84g

• Cholesterol: 16.50mg

• Vitamin A: 182.25RE

• Vitamin C: 17.05mg

• Vitamin E: 1.42mg

Instructions :

• Finely chop the onions, and thinly slice the scallions.

• In a saucepan sauté the mushrooms in the butter over high heat, stirring, until the liquid the mushrooms give off is evaporated and stir in the broth and the water.

• In a small bowl whisk together the cornstarch, the soy sauce, and the vinegar until the cornstarch is dissolved and stir the mixture into the soup.

• Bring the soup to a boil, stirring, and simmer it for 5 minutes. Stir in the scallions and salt and pepper to taste and simmer the soup for one minute more. Makes about 3 cups.

Serves : 6

Ingredients :

• 3 Tablespoons Extra Virgin Olive oil

• 3 Tablespoons Butter, unsalted

• 6 medium Pepper red

• 1 cup Onion minced

• 3 pieces Celery, 1 stalk

• 48 ounces Chicken broth canned

• 1/8 teaspoon Cayenne Pepper

• 3 Tablespoon Lemon juice

• 1/3 cup Parsley fresh

Video :

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Source 

- Women Fitness