| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken stock cube |
| 1 |
tb |
Soy sauce |
| 1 |
ds |
Tabasco |
| 1 |
|
Squeeze lemon juice |
| 1 |
lg |
Cultivated brown mushroom; chopped |
| 1 |
dr |
Sesame oil |
| 1 |
dr |
Honey |
| 4 |
|
Broccoli florets; sliced |
| 1 |
|
Duck breast; cooked (see |
|
|
; following recipe) |
| 1 |
tb |
Chopped coriander; basil, parsley |
INSTRUCTIONS
1 Bring a pint of water to the boil and crumble in the stock cube. Add the
leftover ingredients, leaving the herbs to just before serving. Simmer
gently for 10 minutes. Slice the duck breast, place in a bowl and pour over
the soup.
Converted by MC_Buster.
Per serving: 85 Calories (kcal); trace Total Fat; (1% calories from fat);
3g Protein; 25g Carbohydrate; 0mg Cholesterol; 1043mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Give God what’s right — not what’s left.”