Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 2 tablespoons | Minced shallots |
| 1 \N | Clove garlic; minced |
| 1 \N | Leek; washed, use white part only, thinly sliced |
| 2 mediums | Carrots; peeled and chopped |
| 2 \N | 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 |
| \N \N | 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