Title: Curried Mushroom Soup
Categories: Soups/stews, Low fat, Formatted
Yield: 4 servings

1 c Mushrooms, dried; assorted
-oyster, morel, porcini, etc
2 c Water, boiling
Vegetable spray
1 1/2 c Leek; chopped, white only
2 tb Flour, all-purpose
1 tb Curry powder
4 c Milk, skim
1 ea Boullion cube, chicken
2 c Mushrooms, portobellas;
-chopped
1 tb Sherry, dry; (optional)
1 tb Chervil; chopped

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 = 1.6 g calories = 196
From: jod@world.std.com (Julie E ODonnell), reposted by DonW1948@aol.com

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