Hot and Sour Mushroom Soup

2 cup low sodium ready to serve chicken broth
2 cup mushrooms cut in quarters (8 oz.)
1 cup diced cabbage
1 cup diced onion
2 lg. cloves garlic, minced
1-1/2 tsp. grated fresh ginger
1/8 tsp. ground red pepper
3 cup tomato juice
1/2 cup chopped green onion
3 tbsp. rice wine vinegar
1 tbsp. lemon juice

In 3-quart saucepan, combine chicken broth, mushrooms, cabbage, onion, garlic, ginger and red pepper. Over medium-high heat, heat to boiling. Cover; simmer 15 minutes or until vegetables are tender. Add remaining ingredients. Heat to boiling.

Makes 6 cups or 8 servings.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana