Chicken Soup With Chinese Vegetables - cooking recipe

Ingredients

12 c. reduced-fat chicken broth
1/2 lb. fresh mushrooms, sliced
12 c. fresh spinach, washed and torn into bite-size pieces about 2 bunches
1 c. fresh bean sprouts
2-3 drops hot sauce

Preparation

Heat chicken broth to boiling.
Add mushrooms, then spinach; cook 2 minutes.
Add bean sprouts and hot sauce.
Serve at once Makes 4 qt.
One c. serving:
33 calories, 1 g. fat, 2 mg. cholesterol.