| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Soup | 4 | Servings |
INGREDIENTS
| Pam, broth vinegar or wine | ||
| for sauteing | ||
| 2 | T | Minced shallots |
| 8 | oz | Mushrooms, wiped clean and |
| finely chopped | ||
| 1 | c | Cooked quinoa |
| 3 | c | Non-fat broth |
| 1/2 | c | Evaporated non-fat milk |
| Salt and freshly ground | ||
| black pepper | ||
| 1/4 | c | Chopped fresh dill |
INSTRUCTIONS
Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> Source: COOKING MONDAY TO FRIDAY, SHOW #MF6680, ADAPTED BY TINA BELL Heat the Pam or liquid of choice in a medium saucepan. Cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth. ) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in non-fat evaporated milk (or milk substitute). Bring back up to a simmer, remove from heat and stir in the dill. Yield: 4 servings. FATFREE DIGEST V96 #123 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 1.3mg
Sodium: 118.7mg
Potassium: 467.5mg
Carbohydrates: 33.6g
Fiber: 3.6g
Sugar: 4g
Protein: 9.2g