Dried and fresh mushroom soup~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried mushrooms |
| 1 | cup | Milk |
| 4 | ounces | Fresh mushrooms -- cleaned |
| 1½ | teaspoon | Virgin olive oil |
| 1 | medium | Onion, peeled -- 1/2 inch |
| Cubed | ||
| 1 | small | Leek, cleaned -- thinly |
| Sliced | ||
| 1 | medium | Potato, cleaned -- cubed |
| 1 | teaspoon | Salt |
Directions
Soak the dried mushrooms in the milk for at least 1 hour. Drain, reserving the milk. Cut enough of the fresh mushrooms caps into julienne strips to measure ¾ cup. Set aside. Heat the olive oil in a large saucepan. When it is hot, add the onion and leek and saute' for 2 minutes over low heat. Add the dried mushroms, potato, salt, remaining fresh mushroom pieces, and 2+½ cups of water. Bring to a boil, cover, reduce the heat to low, and simmer gently for 25 minutes. Puree the soup in the saucepan using a hand blender or puree it in a food processor and return it to the saucepan. Add the julienned mushroom caps and bring to a boil. At serving time, stir in the reserved milk, bring to a boil, and serve immediately.
Nutritional analysis per serving: calories 115; protein 4 gm; carbohydrates 17 gm; fat 4.0 gm; saturated fat 1½ gm; cholesterol 9 mg; sodium 589 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Marjorie Scofield Date: 06-23-95 (00:56) (160) Fido: Recipes