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shiitake broth with macaroni and spinach

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It’s January in Florida which means temperatures can be in the 50’s or 70’s….and lately for us it’s been one brief cold snap after another which is a very good reason to make soup!  This Shiitake Broth with Macaroni and Spinach is warming and comforting and offers a nice kick from the ginger and red pepper flakes.  Shiitakes are definitely my favorite among the mushroom varieties and since the stems are inedible, I thought why not make use of the entire mushroom by making a broth with the stems instead of merely tossing them out?  You can remove the stems ahead of time to make the broth if you wish – the broth will keep in the fridge for a couple of days.  You can also make this recipe with just regular chicken broth if you are short on time.

 

 

 

 

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