High Protein/Lo Carbers...Recipes and info

Orema · 02-21-2016, 01:49 AM

Mushroom-Spinach Soup With Middle Eastern Spices

INGREDIENTS
6 tablespoons unsalted butter or extra-virgin olive oil
1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
½ pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
Pinch ground allspice
2 ½ teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

PREPARATION
Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.

Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.

Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
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Nutritional Information
162 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 30 milligrams cholesterol; 894 milligrams sodium

02-21-2016, 01:49 AM	#11
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,586 My Photo Gallery Thanks: 41,436 Thanked 34,686 Times in 8,933 Posts Rep Power: 21474861	Mushroom-Spinach Soup With Middle Eastern Spices Mushroom-Spinach Soup With Middle Eastern Spices INGREDIENTS 6 tablespoons unsalted butter or extra-virgin olive oil 1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped ½ pound shallots, finely diced 1 tablespoon tomato paste 2 teaspoons chopped fresh thyme leaves 1 ½ teaspoons ground cumin 1 teaspoon ground coriander ¾ teaspoon ground cinnamon Pinch ground allspice 2 ½ teaspoons kosher salt, more to taste 1 teaspoon black pepper 5 ounces baby spinach Fresh lime juice, to taste Plain yogurt, for serving (optional) PREPARATION Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes. ______________ Nutritional Information 162 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 30 milligrams cholesterol; 894 milligrams sodium