Chicken And Escarole Soup With Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive05 | 6 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | lb | Mushrooms, sliced |
| 2 | Shallots, thinly sliced | |
| 2 | Celery ribs, thinly sliced | |
| 1 | Carrot, shredded | |
| 2 | c | Shredded escarole, packed |
| 8 | c | Chicken broth |
INSTRUCTIONS
Heat oil in large pot. Add mushrooms, shallots, celery, and carrot. Cook over medium heat, stirring occasionally, for 5 minutes. Add escarole and chicken broth. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Ladle into bowls and serve hot. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Ethel Hoffman From the TV FOOD NETWORK - (Show # CL-9104 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-09-1998 Recipe by: Ethel Hoffman Converted by MM_Buster v2.0l.
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 209
Calories From Fat: 65
Total Fat: 7.2g
Cholesterol: <1mg
Sodium: 1346.9mg
Potassium: 967.9mg
Carbohydrates: 26.5g
Fiber: 5g
Sugar: 12.7g
Protein: 11.6g