|Small fresh mushrooms||1⁄2 Pound (Approximately 3 Cups)|
|Boiling water||2 Cup (32 tbs)|
|Cider vinegar||2⁄3 Cup (10.67 tbs)|
Wash mushrooms and cut stems even with the caps.
Reserve stems for soup.
Cover mushroom caps with boiling, salted water.
Simmer 5 minutes and drain.
Mix remaining ingredients and bring to a boil.
Add mushroom caps and simmer a few minutes.
Cool and refrigerate at least one day before serving.
Serving size: Complete recipe
Calories 143 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.18 g0.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3940.2 mg164.2%
Total Carbohydrates 23 g7.6%
Dietary Fiber 5 g19.8%
Sugars 10.3 g
Protein 9 g17.4%
Vitamin A 3.3% Vitamin C 28.2%
Calcium 7.6% Iron 12.7%
*Based on a 2000 Calorie diet