Dried And Fresh Mushroom Soup~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried mushrooms,
1 cup: Milk,
4 ounce: Fresh mushrooms, cleaned
1 1/2 tsp: Virgin olive oil,
1 medium: Onion, peeled, 1/2 inch
Cubed,
1 small: Leek, cleaned, thinly
Sliced,
1 medium: Potato, cleaned, cubed
1 tsp: Salt,
Directions:
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. 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.
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.
Recipe By : Jacques Pepin, Todays Gourmet II
From: Marjorie Scofield Date: 06-23-95 (00:56) (160)
Fido: Recipes
Source from luhu.jp
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. 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.
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.
Recipe By : Jacques Pepin, Todays Gourmet II
From: Marjorie Scofield Date: 06-23-95 (00:56) (160)
Fido: Recipes
Source from luhu.jp