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Faiths Hot and Sour Soup (Stage 2)

This is an all-time favorite recipe at our house- both for its fabulous flavor, and for how quickly it can be on the table from start to finish. It requires about 10 minutes of chopping, then the soup cooks in less than 15 minutes (Note: this recipe calls for precooked chicken or crabmeat).

INGREDIENTS:
  • - 4 cups nonfat, low-sodium chicken broth
  • - 2 medium carrots, peeled and thinly sliced
  • - 2 ribs celery, thinly sliced
  • - 1 large clove garlic, peeled and grated
  • - 1 teaspoon grated gingerroot
  • - ½ teaspoon paprika
  • - 1/8 teaspoon red pepper flakes, or to taste
  • - 2 fresh plum tomatoes, cored
  • - ½ pound cooked crabmeat or cooked chicken
  • - 1 cup sliced mushrooms
  • - 1 Tablespoon chopped mint leaves
  • - 1 Tablespoon chopped cilantro (optional)
  • - 2 Tablespoons or more fresh lemon juice, to taste

1.) In a large saucepan, combine the broth, carrots, celery, garlic, gingerroot, 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.
2.) 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.

Calories 130; Carbohydrates 7g; Fat 2.5g; Protein 20g; Recipe Yield 4 servings

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  • Magdalena Labori

    I made this soup last night and I just had it for lunch. Delicious! I added 1/8 slice of Avocado on top.

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