Recipe - Thai Garlic Soup (Katzen)

4 tablespoon Minced garlic; or more
2 tablespoon Peanut oil
6 cup Fatfree chicken broth; or
water
4 teaspoon Soy sauce; to taste
1 teaspoon Salt; or less
3 cup Cabbage; coarsely shredded
2 md Carrots; diagonal 1" pieces

OPTIONALS
1 Stalk celery; chopped
A few mushrooms; cut or sliced up

GARNISH
Crushed red pepper; to taste

Use light hand with garnish to get an intriguing and subtle touch.

In a deep saucepan or Dutch oven saute the garlic in oil over medium heat
until it starts to turn brown. (This will take only a few minutes.) Add
remaining ingredients, and bring to a boil. Lower the heat and simmer,
covered, about 10 minutes, or until all the vegetables are tender. Taste
and adjust seasonings. Serve immediately or store for reheating later.
(Unlike may other soups, this one is not delicate, and reheats readily.)

PER SERVING: Calories, 80; Protein, 2 g; Carbohydrates, 9 g; Fat, 5 g;
Sodium, 663 mg; Cholesterol, 0 mg; Dietary Fiber, 2 g.

CREDITS: (1988) Recipe from STILL LIFE WITH MENU by Mollie Katzen © 1988,
at Ten Speed Press. [www] Recipe from COMPUCOOK.com Culinary America
Series. Edited for MasterCook by PATh (1997).

Recipe by: Still Life with Menu / Mollie Katzen (1988)