Mushroom soup #2

Yield: 4 Servings

Measure Ingredient
4 larges Dried Shiitake mushrooms
2½ cup Chicken or vegetable broth
1 tablespoon Margarine or butter
2 teaspoons Olive oil
2 mediums Leeks; trimmed of greens; split, washed and chopped (up to)
3 \N Cloves (medium) garlic; minced
1½ pounds Mushrooms; washed and coarsely chopped
⅓ cup Dry sherry
1 teaspoon Tomato paste
½ teaspoon Dried savory
½ teaspoon Dried marjoram (up to)
1 cup Plain yogurt (or half and half if you want)
2 tablespoons Chopped parsley
\N \N Salt and pepper to taste

Date: Mon, 24 Jun 1996 15:15:00 PDT From: Brenda Pittsley <brendap@...> This came from the Seattle Times. In reference to the single teaspoon of tomato paste, I've been buying tomato paste in a tube. You use as much as you need and store the tube indefinitely in the refrigerator. Much better than those little cans when all you need is a small amount.

1. Place the dried mushrooms in a small bowl and cover with 1 C. heated broth. Let sit 20 minutes. Drain, reserving the liquid. Chop the mushrooms, discarding any tough parts. Set aside.

2. In a large pan, melt the butter and the olive oil over med. heat. Add the leeks and garlic, sauteing for 5 minutes. Add the button mushrooms and the shiitake mushrooms, all the broth and the remaining ingredients except the yogurt and parsley. Bring to boil, reduce heat and simmer, covered for 20 minutes or longer.

3. Roughly puree half the soup with the yogurt in a blender or processor.

Put it back into the pan, place over low heat, add the parsley and heat through.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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