Faith’s Hot and Sour Soup

From Jane Brody’s Good Food Gourmet Cookbook


4 c. George Washington Broth
2 medium carrots, peeled and thinly sliced
2 ribs celery, thinly sliced
1 large clove garlic, peeled and grated
1 tsp. grated ginger root
1/2 tsp. paprika
1/8 tsp. red pepper flakes (or to taste)
2 fresh plum tomatoes, cored
1 c. sliced mushrooms
1 TBS. chopped mint leaves
1 TBS. chopped cilantro (optional)
2 TBS. or more fresh lemon juice, to taste

In a large saucepan, combine the broth, carrots, celery, garlic, ginger root, paprika, and pepper flakes. Bring the ingredients to a boil, reduce the heat to medium, and cook the mixture for 5 minutes or until the carrots are tender-crisp.

Quarter the tomatoes lengthwise, then cut the wedges in half crosswise. Add them to the soup along with the remaining ingredients. Simmer the soup for 3 minutes or until the mushrooms and tomatoes are heated through.


Per recipe : 218 mg phe
Per 1/4 c. serving: 11 mg phe

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