Busters Recipes

Shiitake Mushroom and Spinach Broth
Look for shiitake mushrooms, a Japanese variety, in gourmet markets or near
other oriental products in your grocery store.
7 to 8 dried shiitake mushrooms or other dried mushrooms
4 14-1/2-ounce cans chicken broth
1 large carrot, sliced
2 tablespoons minced dried onion
1 tablespoon lemon juice
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
1-1/2 cups torn spinach or watercress
In a small bowl soak mushrooms in enough hot water to cover for 30 minutes.
Rinse well and squeeze to drain thoroughly. Thinly slice mushrooms,
discarding stems.
In a large saucepan or kettle combine mushrooms, broth, sliced carrot, dried
onion, lemon juice, basil, and garlic powder. Bring to boiling. Reduce heat
and simmer, covered, for 8 to 10 minutes or until carrot is almost tender,
stirring occasionally.
Stir in spinach or watercress. Simmer, covered, about 2 minutes more or
until spinach wilts. Makes 8 servings.

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