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Curried Mushroom Soup

RecipeSource: Curried Mushroom Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * 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: [email protected] (Julie E ODonnell) - - - - - - - - - - - - - - - - - -

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