Crock Pot Japanese Mushroom-Onion Soup
Created by dienia b on August 30, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 6h
- Recipe #14082
Ingredients
- 6 ounces carrots (2 medium)
- 2 celery stalks (medium)
- 2 garlic cloves, smashed
- 6 cups low-sodium chicken broth (fat-free)
- 2 tablespoons soy sauce
- 1 medium yellow onion (cut into wedges)
- 8 ounces sliced mushrooms
- 4 green onions (sliced)
How to Make
-
Step 1: Put together the whole carrots, whole celery, onions, stock and soy sauce; cook on slow 5 hours.
-
Step 2: Take out veggies, leave stock add green onions and mushrooms; cook just until the mushrooms are just tender and still have little bite to them (use the left over veggies for another dish).
Nutritional Facts
- Serving Size: 1 (330 g)
- Calories 38.3
- Total Fat - 0.5 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1763.8 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 2.5 g
- Sugars - 3.9 g
- Protein - 2.2 g
- Calcium - 57.1 mg
- Iron - 0.5 mg
- Vitamin C - 8.6 mg
- Thiamin - 0 mg