Portobello soup

Yield: 1 Servings

Measure Ingredient
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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