Mushroom Soup

Contributed by Old Orchard Staff


  • 4 C. chicken broth
  • 3 T. soy sauce
  • 2 t. grated fresh ginger
  • 3 garlic cloves, crushed
  • 3 C. sliced mushrooms (no stems)
  • 3 C. Chinese or white cabbage, cut in small wedges
  • 1 C. thinly sliced carrots
  • 2 C. chicken breast, shredded
  • 2 C. cooked linguine
  • 1 C. thinly sliced green onions with tops
  • 2 C. baby spinach leaves


  1. In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
  2. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes.
  3. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes.
  4. Season with freshly ground pepper to taste.

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