|1 tablespoon||Olive oil|
|2 tablespoons||Minced shallots|
|1||Clove garlic; minced|
|1||Leek; washed, use white part only, thinly sliced|
|2 mediums||Carrots; peeled and chopped|
|2||Stalks celery; washed and trimmed, chopped|
|¾ pounds||Portobello mushrooms; diced|
|1 tablespoon||Tamari or soy sauce; see cook's note|
|4 cups||Chicken or vegetable broth|
|Salt and pepper to taste|
|2 tablespoons||Chopped fresh tarragon|
Notes: From Orange County Register.
Cook's note: Tamari is a sauce made from soybeans. It is thicker than soy sauce. It's sold in health-food stores, Asian markets and some supermarkets.
1. Heat olive oil in a large saucepan or Dutch oven on medium-high heat.
Add shallots and garlic; cook until softened, about 2 minutes, stirring frequently.
2. Add leek, carrots, celery and portobellos. Cook, stirring frequently, until vegetables start to soften, about 5 minutes.
3. Add tamari or soy sauce and broth. Bring to boil on high heat. Cover and reduce heat to low. Simmer 15 minutes. Season to taste with salt and pepper.
Presentation: Ladle into 4 soup bowls. Garnish with tarragon. Serve.
Yield: 4 servings
Nutritional information (per serving): 119 calories, 4.9 grams fat, 0.9 gram saturated fat, 1 milligram cholesterol, 1,075 milligrams sodium, 37 percent calories from fat
Source: adapted from "Cooking With Nora" by Nora Pouillon (Park Lane Press, 1996, $35)
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 28, 1998
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