Greens Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Greens:2 cups chard, chopped50 grams perilla leaves, chopped2 cups chopped bok choy1 bag of mixed salad greens (dark and leafy)2 leeks, split in half length-wise and chopped into 1 inch pieces2 cups chopped shitake mushroomsBroth:3 chicken boullion cubesa dash of whole black peppercorns1 tsp each of dried rosemary, thyme, oregano and basil2 eggs1L water (I didn't measure the water - add more as needed)
Bring the water to boil in a medium sized pot, and dissolve the boullion cubes in it.
Toss in the leeks and the rice
Add the greens, except for the mushrooms. Stir them and keep boiling them until they reduce a little.
Add the herbs and continue to boil the greens.
When the rice has finished cooking, add the mushrooms and lower the heat to simmer.
Stir in the eggs vigorously - try not to let it clump
Simmer on a very low heat without stirring for a few minutes
Serve it up!
Serving Size: Makes about 6 1-cup servings.
Toss in the leeks and the rice
Add the greens, except for the mushrooms. Stir them and keep boiling them until they reduce a little.
Add the herbs and continue to boil the greens.
When the rice has finished cooking, add the mushrooms and lower the heat to simmer.
Stir in the eggs vigorously - try not to let it clump
Simmer on a very low heat without stirring for a few minutes
Serve it up!
Serving Size: Makes about 6 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 137.6
- Total Fat: 1.8 g
- Cholesterol: 54.6 mg
- Sodium: 607.0 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 4.2 g
- Protein: 5.2 g
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