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Title:   Chicken Broth with Shiitake Mushrooms and Broccoli

Nutrition facts

Serving Size 1/4 recipe
Amount per serving
Calories 68 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 1g 2%
  Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrates 15g 5%
  Dietary Fiber 3g
Protein 5g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Description:

Serves 4
You can make the broth up to Step two a couple of days in advance, and refrigerate.
 
 
3pounds chicken wings
 
8cups Homemade Chicken Stock , or low-sodium canned chicken broth, skimmed of fat
 
1ounce (about 10) dried shiitake mushrooms, rinsed
 
1medium onion, peeled and roughly chopped
 
6large sprigs fresh thyme
 
5whole black peppercorns
 
1head garlic
 
4ounces (about 12) fresh shiitake mushrooms, stems removed and caps sliced crosswise into thin pieces
 
1small or 1/2 large head broccoli, trimmed of stalks and florets reserved
 
Salt and freshly ground black pepper
 
 1.   Combine chicken wings, chicken stock, dried shiitake mushrooms, onion, thyme, and peppercorns in a medium saucepan. Cover; bring liquid to a boil. Reduce heat; simmer gently, with lid slightly ajar, 1 hour.
 
 2.   Strain the broth through a fine sieve set over a heat-proof bowl, and discard the solids. Let the broth cool to room temperature, and cover bowl with plastic wrap. Transfer broth to refrigerator, and chill.
 
 3.   Heat oven to 400°. Wrap garlic head in aluminum foil, and cook until cloves become very soft, 35 to 45 minutes. Set roasted garlic aside to cool.
 
 4.   Using a spoon, skim off all fat from chilled broth; discard the fat. Transfer the broth to a medium saucepan, and warm over medium-low heat. Add the fresh shiitake mushrooms; continue warming soup.
 
 5.   Remove the roasted garlic from each clove, and transfer to a small bowl. Using a fork, combine until a puré forms. Set aside.
 
 6.   Place a steamer basket in the bottom of a large saucepan containing 1 inch of water. Place broccoli florets in steamer. Cover, and bring to a boil over high heat. Reduce heat to medium low, and steam, until broccoli is fork tender, 1 to 3 minutes. Remove broccoli from the steamer.
 
 7.   Add steamed broccoli to the soup. Season with salt and pepper. Divide soup among four soup plates, and garnish each with 1/2 teaspoon roasted-garlic purée. Serve hot.
 
  Per serving: 68 calories, 1 g fat, 0 mg cholesterol, 15 g carbohydrate, 48 mg sodium, 5 g protein, 3 g dietary fiber.
WW Points: 1
Cal: 68 ; Fat: 1 ; Fiber: 3


last edit by blozzom, 9/26/2006 10:02:18 AM

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