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 Chip SoupFebruary, 2007 Wheat-free, soy-free, nut-free, dairy-free Serves about 10 / Even if kids pick them out, much of the mushrooms' immune-building benefits are steeped in the soup. Ingredient tips: Chipotle peppers in adobo sauce and roasted Hatch chilies come in small cans, often already chopped. Use corn chips with sesame seeds for extra calcium. 3 tablespoons avocado oil, or any high-heat oil 2 medium onions, coarsely chopped 8 whole cloves garlic 1 28-ounce can low-sodium tomatoes, diced or crushed 1 28-ounce can low-sodium roasted tomatoes, diced 8 cups low-sodium vegetable broth 7 cups sliced shiitake mushrooms, stems removed Avocado chunks Spinach, thinly sliced Chipotle peppers in adobo sauce, or roasted Hatch chilies, finely chopped Goat cheese (optional) Corn tortilla chips, crumbled 1. Heat oil over medium heat in a large, heavy pot or Dutch oven. Add onions and garlic and cook for about 10 minutes. If mixture gets dry, add a little water and stir occasionally. Cool a few minutes. 2. Working in batches, purée tomatoes in a food processor with onion-garlic mixture. Return to pot. Add broth and bring to a boil. Reduce heat and add mushrooms. Simmer 30 minutes or more (flavors will blend more the longer it simmers). 3. When ready to serve, place desired amounts of avocado, spinach, peppers, and goat cheese in bowls and ladle soup over all. Top with crumbled chips. PER SERVING (with 2 tablespoons avocado, 1/4 cup spinach, 1/2 teaspoon chipotle, 11/2 tablespoons goat cheese, and 4 chips): 225 cal, 46% fat cal, 12g fat, 4g sat fat, 10mg chol, 8g protein, 24g carb, 5g fiber, 660mg sodium |