French Mushroom Broth - 1g Carbs, trace Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 15%) - Vegan
mushroom stems
1/3 onion -- 1/4 to 1/2 onion
soy sauce -- (optional)
Bring 4 cups of water to a boil.
Add mushroom stems and onion. Cover and bring to a boil again, then simmer for about 1 hour, until water becomes cloudy and beige and the onion is practically falling apart.
Place your colander or strainer over a bowl, so you can pour the liquid into the bowl while the colander catches the mushrooms and onions. Use a spatula or small bowl to press the excess liquid out of the mushrooms and onions, then discard.
Add the soy sauce to the resulting broth if desired (I like to do this to salt my broth slightly and give it a richer color). Use within 2 days or freeze.
Makes 4 cups (4 one-cup servings)
Per serving (1 cup): Calories 7 (13 % fat); Total fat 0.1g; Carbs 1.2g; Fiber 0g; Sugars 0.6g; Protein 0.6g.
Author Note: This recipe was passed on to me by the head chef of Millenium in San Francisco, and it's a great way to use up mushroom stems.
Cuisine: "French"
Source: "Happy Herbivore Abroad by Lindsay Nixon, 2012"
S(Formatted by Chupa Babi): "March 2013"
Yield: "4 cups"
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Per Serving (excluding unknown items): 3 Calories; trace Fat (3.4%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium
Exchanges: 0 Vegetable
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