Puree of Wild Mushroom Soup with Tarragon

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* Exported from MasterCook *

 

Puree of Wild Mushroom Soup with Tarragon

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 quarts vegetable stock or water

8 ounces cremini mushrooms -- sliced

6 ounces shiitake mushrooms -- sliced

8 ounces Portobello mushrooms -- sliced

2 pounds Idaho potatoes -- peeled and chopped

2 tablespoons minced garlic

1 tablespoon minced shallots

2 tablespoons minced fresh tarragon

sea salt and freshly ground black pepper

1 cup lowfat plain soy milk

chopped fresh chives or chervil, for

garnish

 

Heat the vegetable stock in a medium stockpot. Add the mushrooms, potatoes,

garlic, shallots, and tarragon. Bring to a boil, then reduce the heat and

simmer about 45 minutes, or until the potatoes are soft.

 

Puree the soup with an electric handheld blender or in a food processor. Season

to taste with salt and pepper. Whisk in the soy milk and serve. Garnish with

chives or chervil.

 

Description:

" Easy, great flavor, and lowfat. For a special treat, drizzle white

truffle oil over the top just before serving. "

 

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Per Serving (excluding unknown items): 82 Calories; trace Fat (2.1% calories

from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable.

 

 

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