Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 * 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/ Quote Link to comment Share on other sites More sharing options...
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