If you like the tangy yet delicate flavor of watercress, you will love this soup, which is thickened with tofu.
Makes 10 servings.
1 cup washed and shredded cabbage leaves
2 bunches watercress, washed, dried, and some stalk removed
2 large Portobello mushrooms, washed, patted dry, and chopped
8 cups low-fat chicken broth
4 cups water
4 tablespoons cornstarch, dissolved in 4 tablespoons water (rice flour or arrowroot may be used as a substitute for the cornstarch)
2 scallions, white part only, sliced thin
1 cup tofu, cubed
Non-stick cooking spray
1. Spray the slow cooker. Add the cabbage, watercress, mushrooms, broth, and water. Cover and cook on High for 11/2 to 2 hours.
2. When liquid is bubbly and cooked through, stir in the cornstarch and continue stirring with slow cooker on High for a minute or so until thoroughly blended. Stir in the scallions and tofu and serve hot.