Scallion - Mushroom Broth

Scallion - Mushroom Broth

adapted from Cooking Light Annual Recipes 1998

This is a light soup, similar in style but not flavor to what you get in a Japanese Hibachi restaurant.

Makes 3 servings                                            0 WW Blue points / serving

1/2 cup water

3 cups Asian Broth

1/4 tsp freshly ground black pepper

1/4 cup + 2 Tbsp. scallions chopped, white and green parts separated

1/4 cup + 2 Tbsp. thinly sliced mushrooms

1. Combine the water, broth and black pepper in a saucepan and bring to a boil.
2. Add the mushrooms and white part of the scallions. Cook until tender, about 2-3 minutes.
3. Add the scallion greens. Stir to combine and serve.

Enjoy!