Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Unsalted butter |
| 1 large | Leek; chopped |
| 1 medium | Baking potatoe; cut 1/2 inch cubes |
| ½ pounds | Cauliflower flowerets |
| 3 cups | Chicken broth |
| ½ teaspoon | Lemon rind; grated |
| ¾ teaspoon | Kosher salt; to taste |
| Fresh ground pepper; to taste | |
| 1 teaspoon | Olive oil |
| 8 | Shiitake mushrooms; stemmed & quartered |
1.Melt the butter in an medium saucepan over low heat. Add the leek and sauté until soft, about 5 min. Add the potatoes, cauliflower, chicken broth and lemon rind. Raise heat and simmer until potatoes and cauliflower are tender, about 20 min.
2.Place soup in a blender and puree until smooth. Stir in salt and pepper.
Keep warm. Heat the olive oil in a medium non-stick skillet. Add the mushrooms. Sauté until tender, about 5 min. Ladle the soup into warm bowls and serve.
Copyright credit: 1996 by Betty Rollin © 1996 Lifetime Entertainment Services. All rights reserved.
Recipe by: www.Lifetimetv.com
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998