INGREDIENTS

INSTRUCTIONS

Add the dried porcini to the boiling water and set aside.  Heat the
olive oil and add the leeks, shallots and garlic and cook  until
golden, about 3 minutes.  Add all the fresh mushrooms, thinly sliced,
and cook until the  mushrooms soften and their liquid evaporates.
Sprinkle with the flour and stir well to enable the flour to be
absorbed. Add the chicken stock and the porcini mushrooms together
with the soaking liquid and bring to the boil, stirring frequently.
Once the soup is boiling, reduce the heat to a simmer and cook for 30
minutes. Add the cream and simmer for a further 5 minutes or until
slightly thickened. Add half the chopped parsley and season to taste
with salt and pepper.  To serve, ladle into individual bowls, sprinkle
with extra parsley,  some nutmeg and a small dollop of cream if
desired.  Converted by MC_Buster.  Per serving: 562 Calories (kcal);
29g Total Fat; (43% calories from  fat); 16g Protein; 70g Carbohydrate;
0mg Cholesterol; 71mg Sodium  Food Exchanges: 1 Grain(Starch); 0 Lean
Meat; 11 1/2 Vegetable; 0  Fruit; 5  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
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Calories: 1434
Calories From Fat: 1143
Total Fat: 129.8g
Cholesterol: 326.1mg
Sodium: 128.2mg
Potassium: 1019.6mg
Carbohydrates: 64.9g
Fiber: 7.6g
Sugar: 11.7g
Protein: 12.6g