Chinese Oyster Soup WW

2
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"Weight Watchers International Cookbook 1977."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (604.6 g)
  • Calories 220.6
  • Total Fat - 1.6 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 22.7 mg
  • Sodium - 955.8 mg
  • Total Carbohydrate - 41.4 g
  • Dietary Fiber - 8.7 g
  • Sugars - 17.8 g
  • Protein - 12.8 g
  • Calcium - 142.9 mg
  • Iron - 4.6 mg
  • Vitamin C - 41.6 mg
  • Thiamin - 0.3 mg

Step 1

In a pot bring beef stock, mushrooms with liquid, celery, carrots, bamboo shoots, and ginger to a boil; simmer 15 minutes.

Step 2

Add oysters ( I add the liquid ) and snow peas.

Step 3

Cook 3 minutes more.

Step 4

Turn off heat; add green onion and sherry.

Tips & Variations


No special items needed.

Related