VT THX: Mushroom Soup

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* Exported from MasterCook *

 

Mushroom Soup

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 49

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Vegetarian Times Thanksgiving Menu 7

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil. canola oil

OR canola oil or butter

1 pound mushrooms -- (see note)

thinly sliced or diced

1 small onion -- finely chopped

1/2 cup dry white wine

2 1/2 cups vegetable stock or water -- (See Variation)

1 cup evaporated skim milk -- (See Variation)

1 teaspoon salt -- or to taste

Freshly ground black pepper -- to taste

 

MAKES 4 SERVINGS.

 

With a few simple variations, this soup goes vegan or becomes an

all-purpose sauce.

 

Heat oil or butter in a wide-bottomed saucepan over a medium flame. Add

mushrooms and onion; saute, stirring frequently, adding small amounts of

wine to prevent sticking. Saute until all wine is used and mushrooms are soft.

 

Add stock or water. Bring to a boil, reduce heat and simmer about 10

minutes. Add evaporated skim milk, salt and pepper; continue cooking

until soup is heated through.

 

NOTE: Shiitake, crimini or other exotic mushroom varieties make the most

interesting soup, but white supermarket mushrooms are fine. Only the caps

of shiitakes should be used, but the stems of most other mushrooms, unless

they are dry and woody, can be incorporated.

 

Variations:

 

If you omit stock or water, this soup becomes an excellent multipurpose

sauce. When you mix it with pasta or rice, add some chopped parsley, and

perhaps some steamed broccoli or green beans.

 

For a vegan soup, omit salt and substitute tomato juice for milk. To make

a sauce instead of a soup add 1 cup of canned crushed tomatoes, omitting

water. (Flavor this sauce with a little dried oregano, rosemary or thyme

and 1 or 2 teaspoons garlic juice.) Even better than an addition of plain

crushed tomatoes is a cup of the Piquant Pepper Sauce (see separate

recipe). This is a combination you can pour over almost anything.

 

PER CUP: 148 CALORIES; 9G PROTEIN; 5G FAT; 16G CARBOHYDRATE; 2MG

CHOLESTEROL; 128MG SODIUM; 2G FIBER

 

 

 

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