Cream Of Shiitake Mushroom Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Kump, Low-cal, Low-fat, Soups, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | qt | Milk, whole low-fat or skim |
| 1 | Onion, peeled and stuck with | |
| 2 | Cloves | |
| 6 | Whole peppercorns, or more | |
| 1 | pn | Salt |
| :Tie in cheesecloth | ||
| 6 | Fresh parsley stems | |
| 1/2 | t | Dried leaf thyme |
| 1/2 | Bay leaf | |
| 4 | T | Rice flour |
| or barley or oat flour | ||
| 4 | T | Cold milk, about |
| 8 | oz | Shiitake mushrooms |
| 6 | T | Heavy cream |
| 2 | T | Madeira |
| Reserved mushroom slices |
INSTRUCTIONS
This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 697
Calories From Fat: 315
Total Fat: 35.9g
Cholesterol: 102.1mg
Sodium: 953.9mg
Potassium: 1280.1mg
Carbohydrates: 58.5g
Fiber: 7.8g
Sugar: 3.6g
Protein: 43.2g