Regina--Wild Mushroom Soup

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* Exported from MasterCook *

 

Wild Mushroom Soup-Regina

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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1 leek -- white part only, sliced into chunks

1 cup onion -- peeled and chopped

1 tablespoons butter -- (1-2)

8 ounces oyster and button mushrooms (or any

mushrooms) -- cleaned and sliced

1/2 cup white wine

salt

freshly ground black pepper

6 cups water

2/3 cup dried field or porcini mushrooms -- ground up (can use

food processor or coffee grinder)

1 bouquet garni of fresh rosemary -- tarragon, basil and

one crushed dried chili pepper

1 cup carrots -- peeled and sliced

4 ounces any combination of wild mushrooms (oyster -- button and

woodear used in this recipe), cleaned and sliced

1 tablespoon butter

dollop of devonshire cream (or crème

fraiche) (optional)

 

1. Place the leeks, onion and butter into a skillet and cook over medium-high

heat until they are softened. Add the sliced mushrooms and wine. Cook until the

mushrooms are tender and only a small amount of liquid remains. Add the salt

and pepper to taste. Set aside.

 

2. In a soup pot, combine the water, dried ground mushrooms, and bouquet garni.

Bring to a slow boil and cook until the liquids reduce by a third. Strain the

mixture, reserving the liquid broth and discarding the solids.

 

3. Combine the broth with the mushroom and onion mixture. Add the carrots and

simmer on low heat, covered, for 20 minutes.

 

4. In a separate skillet, sauté the wild mushrooms in 1 tablespoon butter for

about 3-4 minutes until the mushrooms are tender. Set aside.

 

5. Place the soup mixture in a blender or food processor and blend until it is

smooth. Add the sautéed wild mushrooms, salt and pepper to taste. Mix well.

 

6. Serve hot with a dollop of Devonshire cream or crème fraiche or a lower fat

version of cream, if desired.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 454 Calories; 24g Fat (54.2% calories

from fat); 5g Protein; 40g Carbohydrate; 8g Dietary Fiber; 62mg Cholesterol;

350mg Sodium. Exchanges: 7 1/2 Vegetable; 4 1/2 Fat.

 

 

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