Curried Mushroom Soup

* Exported from MasterCook *

CURRIED MUSHROOM SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Assorted dried mushrooms
-- oyster, morel & porcini
-- (1 ounce dried mushrooms)
2 c Boiling water
Light veg. oil spray
1 1/2 c Chopped leek
-- white part only
2 tb All-purpose flour
1 tb Curry powder
4 c Skim milk
1 Chicken boullion cube
2 c Chopped fresh portobellas
-- mushrooms
-- (3 small mushrooms)
1 tb Dry sherry (optional)
1 tb Chopped fresh chervil

Combine the dried shrooms and boiling water in a bowl
and set aside to soak.

Preheat a stockpot over medium heat for 1 minute, then
spray it twice (that's twice...) with the veg oil. Add
the leeks and saute for about 3 minutes, stirring
constantly, until transluscent. Add the flour and
curry powder. Stir with a wooden spoon til the leeks
are well coated. add the milk and boullion cube. Raise
the heat to high and cook just until the bubbles begin
to form around the edges.

Reduce heat to low and whisk until all ingredients are
thoroughly combined. Stir in the fresh shrooms and
cook for 5 minutes.

Meanwhile, back at the ranch... remove the
reconstituted shrooms from their soaking liquid,
squeeze out excess moisture, and roughly chop. Add to
the stockpot and cook for 1 minute more. Stir in the
sherry. Garnish with the chopped chervil.

fat ñ.6 g calories ñ96

From: jod@world.std.com (Julie E ODonnell)



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