Categories: Soups, Diabetic

Ingredients

• 4 cups low sodium low fat chicken stock
• 1/4 cup white vinegar
• 2 Tbs. lite soy sauce
• 1 Tbs. red pepper flakes
• 2 tsp. sesame oil
• 1 cup mushrooms, sliced
• 1 cup carrots, thinly sliced
• 2 tsp. cornstarch, or arrowroot
• 1 Tbs. plus 1 tsp. water

Directions

1. In a stockpot, combine the stock, vinegar, soy sauce, red pepper flakes and sesame oil.

2. Bring to a boil, then simmer for 10 minutes.

3. Add the mushrooms and carrots and simmer for 10 more minutes.

4. Combine the cornstarch or arrowroot with the water.

5. Add to the soup and continue to cook for 5 minutes, until it thickens.

6. This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

7. r serving: calories 53, fat 3.1g, 45% calories from fat, cholesterol 3mg, protein 2.9g, carbohydrates 5.7g, fiber 1.8g, sugar 2.0g, sodium 267mg, diet points 1.5.

8. etary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0

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