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| RECIPE FOR CREAM OF SHIITAKE MUSHROOM SOUP |
Title: Cream Of Shiitake Mushroom Soup
Category: Low Cal-fat Vegetarian
Serves: 4
Ingredients:
| 1.00 | qt | Milk; whole, low-fat or skim | | 1.00 | sm | Onion; peeled and stuck with | | 2.00 | | Cloves | | 6.00 | | Whole peppercorns (or more) | | 1.00 | pn | Salt | | --------- | BOUQUET GARNI --------- | | | :Tie in cheesecloth, | | 6.00 | | Fresh parsley stems, | | 0.50 | ts | Dried leaf thyme | | 0.50 | | Bay leaf | | --------- | SOUP, CON'T --------- | | 4.00 | tb | Rice flour | | | -(or barley or oat flour) | | 4.00 | tb | Cold milk (about) | | 8.00 | oz | Shiitake mushrooms | | --------- | OPTIONAL --------- | | 6.00 | tb | Heavy cream | | 2.00 | tb | Madeira | | | Reserved mushroom slices | | --------- | BOUQUET GARNI --------- | | --------- | SOUP, CON'T --------- | | --------- | OPTIONAL --------- |
Instructions:
This rich, earthy soup has but 100 calories per serving if made with non-fat milk.
PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.
Form a smooth paste of the rice flour and the cold milk.
Put into the just-boiling milk and stir briskly until there are no lumps.
Simmer over very low heat for 20 minutes.
Meanwhile, cut off the tough ends of the mushroom stems.
Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible.
Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes.
Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.
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