VCE--Cream of Mushroom Soup

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Cream of Mushroom Soup (Madison)

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 pound white mushrooms

3 tablespoons butter

1 cup chopped leek or onion

4 thyme sprigs, leaves stripped from the

stems, or 3 pinches dried

salt & freshly milled pepper

1 tablespoon flour

1 quart Mushroom Stock -- (pg 197)

1/2 cup cream -- (to 1 cup)

finely chopped parsley, chives, or

tarragon

 

Set aside a few nice looking mushrooms for the garnish and coarsely chop the

rest. Melt 2 tablespoons of the butter in a soup pot and add the leek, garlic,

thyme, 1 teaspoon of salt, and 1/4 cup water. Cover and stew over medium heat

for 5 minutes, then raise the heat, add the chopped mushrooms, and cook for 4 to

5 minutes. Stir in the flour, add the stock, and bring to a boil. Lower th

heat and simmer, partially covered, for 20 minutes. Puree the soup, return it

to the pot, and stir in the cream. Season with salt and pepper. Keep warm over

low heat.

 

Slice the reserved mushrooms. Melt the remaining butter in a small skillet, add

the mushrooms, and saute over high heat until they begin to color, 4 to 5

minutes. Season with salt and pepper. Garnish the soup with the mushrooms and

chopped herbs and serve.

 

Source:

" page 210 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 104 Calories; 11g Fat (91.0% calories

from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol;

66mg Sodium. Exchanges: 0 Grain(Starch); 2 Fat.

 

NOTES : This plain looking soup masks a wealth of flavor that comes from the

mushroom stock. An excellent starter for an important winter meal, the servings

can be smaller than usual since the soup is both smooth and rich.

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