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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 93.4
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 261.9 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.5 g

View full nutritional breakdown of Mushroom & Veggie Stew or Soup with Options calories by ingredient
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Mushroom & Veggie Stew or Soup with Options

Submitted by: BRAVELUTE

Introduction

A veggie stew or soup using Imagine mushroom soup as it's creamy base. ETL ingredients. A veggie stew or soup using Imagine mushroom soup as it's creamy base. ETL ingredients.
Number of Servings: 4

Ingredients

    Kitchen Basics Unsalted Vegetable Cooking Stock, .5 cup (Available at Ingles)

    Mushrooms, fresh, 2 cup, sliced
    Purple Onion, 1 cup chopped to bite sized
    Celery, raw, 1 cup, diced
    Asparagus, fresh, 1 cup, chopped to 1 inch pieces
    Cabbage, red, fresh, 1 cup, chopped
    bean sprouts, 1 cup

    Imagine Mushroom soup, creamy, 2 cup (1 package, available at Ingles)


    The nutritional info uses the above ingredients.

    If you opt for a creamy nut sauce, you'd take off the 160 calories for the mushroom soup, and add back in about 400 calories for the nuts for the whole recipe (about 80 extra calories per serving).

Tips

I think carrots would also be good, and potatoes if you're eating them.


Directions

Prep your veggies according to the ingredient list. Sizing is for stew. If you are going for soup, you might want smaller pieces of vegetables.

Saute the mushrooms, onion, celery, asparagus, cabbage and bean sprouts in unsalted vegetable stock. Supplement with water as needed.

When onion is translucent, add a package of Imagine mushroom soup.

Stir
Simmer 1/2 hour.

Leave covered if you want soup.
Simmer uncovered to reduce liquid to a thicker consistency if you want stew.

Note: If you don't want to use a processed product, you can use carrot juice in place of the stock. Also, you can make your own creamy sauce by putting 2 cups of the soup into a blender with about 1/2 c. raw cashews or almonds and process. Add the mixture back into your soup or stew.



Serving Size: 4 servings, each 1/4 of casserole

Number of Servings: 4

Recipe submitted by SparkPeople user BRAVELUTE.






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