Jump to content
IndiaDivine.org

shulman - cream of raw and cooked mushroom soup

Rate this topic


Guest guest

Recommended Posts

* Exported from MasterCook *

 

Cream of Raw and Cooked Mushroom Soup

 

Recipe By :Vegetarian Feast 1995 Martha Rose Shulman

Serving Size : 4 Preparation Time :1:15

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds fresh mushrooms -- ends trimmed

1 tablespoon olive oil

1 small onion -- or

two shallots -- chopped

4 garlic cloves -- minced

3 tablespoons dry sherry

2 teaspoons soy sauce

1 teaspoon fresh thyme

(2 teaspoon dried thyme)

5 cups Vegetable Stock -- or water

2 medium potatoes -- peeled, diced

1 1/2 cup lowfat 1% milk

Salt and pepper -- to taste

1/4 cup fresh sage -- slivered

(or chopped fresh parsley) -- for garnish

 

Wash all the mushrooms and set aside about 6 to be used as garnish. That's the

" raw " part of this soup. Cut the rest in half or if they are very large, quarter

them.

 

Heat the oil over medium heat in a heavy-bottomed soup pot or dutch oven and add

the onion or shallots. Cook, stirring, until tender, about 5 minutes. Add the

halved or quartered mushrooms and cook, stirring, for 10 minutes, until they

begin to cook through and release their liquid. Add the garlic and 2 tablespoons

of the sherry, the soy sauce, and the thyme, and stir together for a few

minutes. Add the stock and the potatoes, bring to a boil, reduce the heat,

cover, and simmer 1 hour.

 

To serve 4 to 6: Puree* the soup in a blender or food processor, or put through

a sieve. Return it to the pot and stir in the milk and the remaining 1

tablespoon sherry. Heat through and add salt and freshly ground pepper. Slice

the reserved raw mushrooms and garnish each bowl of the hot soup with a few of

the mushroom slices and a sprinkling of slivered fresh sage or chopped fresh

parsley.

 

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

 

Per Serving (excluding unknown items): 390 Calories; 10g Fat (22.8% calories

from fat); 16g Protein; 60g Carbohydrate; 7g Dietary Fiber; 7mg Cholesterol;

2262mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Vegetable; 1/2 Non-Fat Milk; 2

Fat.

 

NOTES : " Mushrooms become very aromatic as they cook, and they make an

exceptional broth, so it's no wonder that mushroom soup is so popular. This

lovely version adds the fresh, unique texture of raw mushrooms as garnish. The

fresh sage is a wonderful touch. "

 

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

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

and more at http://home.earthlink.net/~kitpath/

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...