| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Mushroom vegetable stock |
| 1 |
pn |
Porcini powder |
| 2 |
tb |
White port wine |
| 2 |
|
Sprigs fresh thyme |
| 4 |
|
Shiitake mushroom caps |
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Soy sauce |
| 2 |
ts |
Butter |
|
|
Freshly ground white pepper |
|
|
Truffle oil; (optional) |
|
|
Parmesan cheese shavings for garnish; (optional) |
|
|
Fresh sprigs thyme for garnish; (optional) |
INSTRUCTIONS
4 SERVINGS LACTO
This frothy soup has a wonderfully rich flavor that you won't soon forget.
It's great served with a dense multigrain bread.
Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini
powder, wine and thyme. Bring to a simmer and cook 20 minutes.
Meanwhile, put mushroom caps on baking sheet and roast in oven until golden
brown, 5 to 7 minutes. Rub caps with olive oil; add garlic.
Remove broth from heat and add soy sauce, butter, pepper, and 2 to 3 drops
of truffle oil and stir until well blended. Beat mixture with a hand
blender until frothy. To serve, place one mushroom cap in each of 4 serving
bowls. Pour frothed stock mixture over mushroom cap and garnish with
Parmesan cheese shavings and thyme.
PER SERVING: 107 CAL.; 1G PROT.; 9G TOTAL FAT (2G SAT. FAT); 5G CARB.; 5MG
CHOL.; 522MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 50
Converted by MM_Buster v2.0l.
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