Mushroom Soup

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* Exported from MasterCook *

 

Mushroom Soup

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups mushroom stock

1 pound white mushrooms, or a variety of mushrooms -- sliced

1 large leek -- chopped

1 small yellow onion -- chopped

1 tablespoon olive oil

5 cloves garlic -- chopped

1 small carrot -- chopped

1 large potato -- cut in cubes

2 tablespoons chopped tarragon

2 tablespoons chopped parsley

2 tablespoons chopped dill

salt and pepper

 

Strain the stock and warm it in a stockpot. Saute the mushrooms in olive oil

until soft. Remove from the pan and add the onion and leeks. Cook until

transparent and add the garlic, cooking for another minute or two. Reserve a

tablespoon or two of the mushrooms. Add the sauteed ingredients to the stock

with the carrots and potato and cook until soft. Reserve some of the herbs for

garnish and add the rest to the stock with the salt and pepper. Cook for

another minute or two. Remove the vegetables with a slotted spoon and place in

a blender or food processor with about 1/2 cup of the stock. Puree and return

to the pot, stirring until smooth. Serve in bowls, garnishing with the reserved

mushrooms and herbs. Serves 4 to 6

 

 

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Per serving: 92 Calories (kcal); 4g Total Fat; (33% calories from fat); 2g

Protein; 14g Carbohydrate; 0mg Cholesterol; 15mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0