| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Primary1, Soups, Low fat |
5 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried porcini mushrooms |
| 5 |
c |
Hot chicken broth |
| 1 1/4 |
lb |
Fresh mushrooms |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Dry white wine |
| 2 |
c |
Peeled, russet potatoes |
| 1/4 |
c |
Chopped parsley, fresh |
| 1/4 |
ts |
Ground nutmeg |
| 2 1/2 |
c |
Low-fat milk |
| 3 |
oz |
Cheese, prefer garlic jack 3/4 cup sherry |
| 3 |
tb |
Garlic powder |
INSTRUCTIONS
1. In a bowl, soak porcini in broth until pliable, about 15 minutes.
Swish porcini to loosen any grit, then lift out.
2. In a 5-6 qt pan over high heat, frequently stir soaked porcini, fresh
mushrooms, onion and 1/4 cup wine unitl mushrooms are dry and juices
stick to pan and turn deep brown, about 10 minutes. Stir in remaining
wine, and repeat browning process, 2-3 minutes. Lift out.
3. To pan, add broth (discard any grit in bottom of bowl), potatoes,
parsley, nutmeg and garlic. Simmer, covered, until mushrooms are very
tender when pierced , about 20 minutes. Add milk' stir until steaming
about 4 minutes. Add black pepper and salt to taste. Vary sherry amount
to control sweetness.
4. In a blender, whirl soup and cheese a portion at a time into a smooth
puree. Ladle into bowls and garnish.
Serve with toasted baguette slices topped with cheese.
Adapted from Sunset Magazine, Feb 1996, original recipe "A Mushroom Soup
Your Mother Never Made" by Elaine Johnson.
Posted to MM-Recipes Digest V3 #245
Date: Sat, 07 Sep 1996 17:52:41 -0700
From: troy & susan deierling <tsdei@northcoast.com>
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