Recipe by Elizabeth Fullerton
This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.
- 1 small onion, diced
- 1 teaspoon olive oil
- 1 cup sliced shiitake mushroom
- 2 cups fat free chicken broth
- 2 teaspoons soy sauce
- 1⁄8 teaspoon ginger
- 1⁄8 teaspoon Chinese five spice powder
- 3 tablespoons half-and-half
- freshly cracked pepper
Directions See How It's Made
- In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
- Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
- In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
- Cook on low for one minute more and then serve with freshly cracked pepper on top.