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Shiitake Mushroom Soup

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Shiitake Mushroom Soup
  • Prep 5 min
  • Total 15 min
  • Servings 4
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Shiitake mushrooms add an earthly flavor to this simple soup.
Updated Jun 12, 2008

Ingredients

  • 3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-ounce carton)
  • 1 package (3.2 ounces) fresh shiitake mushrooms
  • 1 small bell pepper, chopped (1/2 cup)
  • 1/2 cup snap pea pods
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon soy sauce
  • 1/2 package (8-ounce size) dried Chinese noodles
Make With
Make With
Progresso Broth

Steps

  • 1
    Mix all ingredients except noodles in 2-quart saucepan. Heat to boiling over medium heat; boil 3 minutes.
  • 2
    Add noodles. Heat to boiling; reduce heat. Simmer uncovered 3 minutes; stirring occasionally.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish individual bowls of soup with fresh rosemary sprigs.
  • tip 2
    Trying to use up some herbs from your garden? Use 1 tablespoon chopped fresh rosemary in place of the dried herb.

Nutrition

155 Calories, 2 g Total Fat, 9 g Protein, 27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
155
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
520 mg
Potassium
350 mg
Total Carbohydrate
27 g
Dietary Fiber
2 g
Protein
9 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
18%
18%
Calcium
2%
2%
Iron
12%
12%
Exchanges:
1 Starch; 2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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