INGREDIENTS

INSTRUCTIONS

Soak the dried mushrooms in the milk for at least 1 hour. Drain,
reserving the milk.  Cut enough of the fresh mushrooms caps into
julienne strips to measure 3/4 cup.  Set aside. Heat the olive oil in
a large saucepan. When it is hot, add the onion and leek and saute'
for 2 minutes over low heat. Add the dried mushroms, potato, salt,
remaining fresh mushroom pieces, and 2+1/2 cups of water. Bring to a
boil, cover, reduce the heat to low, and simmer gently for 25  minutes.
**Nutritional analysis per serving: calories 115; protein 4  gm;
carbohydrates 17 gm; fat 4.0 gm; saturated fat 1.5 gm;  cholesterol 9
mg; sodium 589 mg. Puree the soup in the saucepan using  a hand blender
or puree it in a food processor and return it to the  saucepan. Add the
julienned mushroom caps and bring to a boil. At  serving time, stir in
the reserved milk, bring to a boil, and serve  immediately. Shar
05/27/94 11:26:20 AM =============== Note 3  =================  Board:
FOOD BB Topic:      FOOD SOFTWARE Subject:    MCII:  HEALTHY FOOD To:  
ALL                   Date:    05/27  From: YKDN26A SHARON MCCORMACK  
Time:     2:35 PM  Recipe By     : Jacques Pepin, Today's Gourmet II
From: Mld@sunshine.Eushc.Org          Date: Tue, 22 Mar 94 06:05:57
~0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 91
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 4.9mg
Sodium: 616.4mg
Potassium: 478.2mg
Carbohydrates: 16.1g
Fiber: 2g
Sugar: 5.5g
Protein: 4.6g