| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Soups, Low-fat, Low-cal, Vegetarian, Kump |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Milk; whole, low-fat or skim |
| 1 |
sm |
Onion; peeled and stuck with |
| 2 |
|
Cloves |
| 6 |
|
Whole peppercorns (or more) |
| 1 |
pn |
Salt |
|
|
:Tie in cheesecloth, |
| 6 |
|
Fresh parsley stems, |
| 1/2 |
ts |
Dried leaf thyme |
| 1/2 |
|
Bay leaf |
| 4 |
tb |
Rice flour (or barley or oat flour) |
| 4 |
tb |
Cold milk (about) |
| 8 |
oz |
Shiitake mushrooms |
| 6 |
tb |
Heavy cream |
| 2 |
tb |
Madeira |
|
|
Reserved mushroom slices |
INSTRUCTIONS
BOUQUET GARNI
SOUP, CON'T
OPTIONAL
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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