Ingredients
- 181 mg sodium
- 123 cals
- 27 gm carbo
- 5 gm fiber
- 3 potatoes
- 3 gm protein
- 1 onion
- 1/8 gm fat
- 1,400 ml water
- 1,200 ml water
- 120 ml water
- 28 gr enoki mushrooms
- 16 ml low sodium soy sauce
- 3 slices zucchini
from heat. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6. Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat.
