| 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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