| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Asian | 1 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | tb | Minced shallots |
| 1 | Clove garlic; minced | |
| 1 | Leek; washed, use white part only, thinly sliced | |
| 2 | md | Carrots; peeled and chopped |
| 2 | Stalks celery; washed and trimmed, chopped | |
| 3/4 | lb | Portobello mushrooms; diced |
| 1 | tb | Tamari or soy sauce; see cook's note |
| 4 | c | Chicken or vegetable broth |
| Salt and pepper to taste | ||
| 2 | tb | Chopped fresh tarragon |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Mar 28, 1998
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