Simple Soothing Mushroom Soup

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* Exported from MasterCook *

 

Simple Soothing Mushroom Soup

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 177

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons extra virgin olive oil

OR canola oil

2 scallions -- chopped

white part only

10 ounces firm mushrooms -- thinly sliced

such as white button or portobello

or cremini

1 pound white or red potatoes -- peeled and diced

2 tablespoons minced fresh dill

OR 2 teaspoons crumbled dried dill

1 teaspoon paprika

Salt and freshly ground black pepper -- to taste

Plain nonfat yogurt -- (optional)

for garnish

OR reduced-fat or nonfat sour cream

Minced fresh parsley -- for garnish

 

Serves 4

 

TOTAL TIME: about 40 minutes

 

TIME TO PREPARE: about 20 minutes

 

COOKING TIME: about 20 minutes

 

REFRIGERATION/FREEZING: refrigerate up to 3 days do not freeze.

 

It is simpler it is soothing; it is, in short, sensational. Serve it with

a light entree, such as spinach salad or with a cheese frittata.

 

Heat the oil in a large saucepan over medium heat. When it's hot, add the

scallions. Reduce the heat to medium and saute, stirring often, until the

scallions have softened, about 7 minutes. Add the mushrooms and continue

to saute until they soften and begin to give up liquid, about 7 minutes

more. Add the potatoes and dill and stir well to mix.

 

Add just enough water to cover, stir again, raise the heat to medium, and

bring to a gentle simmer. Cover the saucepan, reduce the heat to

medium-low, and simmer until the potatoes are soft enough to puree, about

15 minutes.

 

Puree the soup by transferring the mixture to a food processor or blender

and processing in short pulses until it's thick and creamy. Or use an

immersion blender in the saucepan to achieve the same effect. Return the

soup to medium heat. Season with the paprika and the salt and

pepper. Stir well and add a dollop of yogurt or sour cream, if you'd

like. Sprinkle with parsley, and serve hot.

 

Per serving, calories 130, protein 4g, carbohydrate 24.3 g, fat 26g,

cholesterol 0mg,. Sodium 11.1 mg, 18% calories from fat. Outstanding

source of vitamin c . Very good source of vitamins b2, b3, good source of

vitamins b1, b6, iron

 

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