Melange of Mushroom Soup

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* Exported from MasterCook *

 

Melange of Mushroom Soup

 

Recipe By :Lucy Saunders

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup dark cream sherry

1/2 cup water

3 pounds fresh mushrooms -- (a mixture of button, shiitake,

chanterelles, porcini, or what's available at the market.)

3 ounces dried mushrooms -- (chanterelles, morels, oyster

mushrooms, Chinese cloud ears), soaked in warm water to cover to remove grit

5 cups Golden Garlic Broth -- or vegetable stock

1 teaspoon fresh thyme

salt and freshly ground pepper -- to taste

1/2 cup light cream

 

Place sherry and water in a 12-inch nonstick skillet; add fresh mushrooms and

saute for 10 minutes over medium heat. Transfer to a 3-quart soup pot.

 

Add dried mushrooms and stock to the soup pot. Add seasonings and cook until

dried mushrooms are tender, about 20 minutes. Remove one half of the mushrooms

from soup pot with a slotted spoon. Puree in blender wiith cream, then return

to soup pot.

 

Return heat to a simmer. Cover and cook for 15 minutes over medium-low heat or

until mushrooms are tender and broth has thickened. Serve hot with Italian

bread, focaccia, or crostini.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 296 Calories; 16g Fat (43.4% calories

from fat); 10g Protein; 36g Carbohydrate; 6g Dietary Fiber; 20mg Cholesterol;

45mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Vegetable; 3 Fat; 1/2 Other

Carbohydrates.

 

NOTES : For the most distinctive flavor, use an assortment of fresh and dried

mushrooms in this rich-tasting soup.

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

 

 

* Exported from MasterCook *

 

Golden Garlic Broth

 

Recipe By :Lucy Saunders

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 heads garlic -- (about 50-60 cloves)

3 tablespoons vegetable oil

1 tablespoon packed light brown sugar

2 1/2 quarts water

salt and freshly ground pepper -- to taste

 

Preheat oven to 350F. Separate heads of garlic and remove papery skins; leave

each clove whole.

 

In a deep roasting pan, mix vegetable oil and brown sugar. Toss garlic in the

sugar and oil and bake for 10-15 minutes. Stir cloves often, until garlic is

lightly and evenly browned (do not burn).

 

Remove pan from oven and scrape contents into a stockpot. Cover with water and

bring to a simmer over low heat. Simmer for 1 hour or until garlic is soft and

stock is a golden color.

 

Strain stock through a colander, season with salt and pepper, and chill in a

tightly sealed container. This stock will keep in the refrigerator for up to 1

month or may be kept frozen for up to 4 to 6 months.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

Yield:

" 1 1/2 quarts "

 

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Per Serving (excluding unknown items): 440 Calories; 41g Fat (81.8% calories

from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

80mg Sodium. Exchanges: 1 Vegetable; 8 Fat; 1 Other Carbohydrates.

 

NOTES : Vegetarians are always looking for stocks that have the same golden

color as a chicken or beef broth for clear soups. The caramelized garlic cloves

give this broth a lovely golden color, while the taste of the brown sugar is

barely noticeable. Substitute it for meat stocks if you want a low-cal soup.

Nutr. Assoc. : 0 0 0 0 0