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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