INGREDIENTS

INSTRUCTIONS

NOTE: Original recipe used nonalcoholic red wine... I didn't have any
so I used regular red wine *NOTE: Original recipe used dried morel
mushrooms...I didn't have any so I used the dried shiitake mushrooms
***NOTE: Original recipe used 1 T olive oil  ****NOTE: Original recipe
used 2 C reduced fat beef broth  *****NOTE: Original recipe used fresh
white button mushrooms...I  really strongly dislike white button
mushrooms so I used fresh  cremini mushrooms  In a 1 qt saucepan, bring
3/4 C of the broth, the wine and dried  mushrooms to a boil over
med-high heat. remove the pan from the heat  and let stand for 20 min.
In a 4 qt pot, warm the oil over med-high heat. Add the leeks and
cook, stirring frequently, until tender, 6 - 8 min. Add the flour and
cook, stirring constantly, for 5 min.  Add the beef broth and the
remaining 1 3/4 C of chicken broth. Cook,  stirring constantly, until
the soup thickens slightly and boils. Add  the rehydrated mushrooms
with their liquid, the cremini (or button)  mushrooms and thyme. Reduce
the heat and simmer, uncovered, until the  mushrooms are tender, about
5 min. Remove from the heat.  Process the soup in batches in a food
processor or blender until  smooth. to serve, top each serving with a
dollop of sour cream and  1/4 of the scallions.  Servings: 4  This was
really good. I am going to use the left overs as a pasta  topping.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>  NOTES : Cal  350.2, Fat 3g, Carb 66.5g, Fib 3.1g,
Pro 27.2g, Sod  468mg, CFF 6.6%. Recipe by: Quick & Healthy Cooking,
June 1995 Posted  to Digest eat-lf.v097.n076 by Reggie Dwork
<reggie@reggie.com> on Mar  20, 1997

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