---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CREAM OF SHIITAKE MUSHROOM SOUP
  Categories: Soups, Low-fat, Low-cal, Vegetarian, Kump
       Yield: 4 servings
  
       1 qt Milk; whole, low-fat or skim
       1 sm Onion; peeled and stuck with
       2    Cloves
       6    Whole peppercorns (or more)
       1 pn Salt
 
 -----------------------BOUQUET GARNI-----------------------
            :Tie in cheesecloth,
       6    Fresh parsley stems,
     1/2 ts Dried leaf thyme
     1/2    Bay leaf
 
 ------------------------SOUP, CON'T------------------------
       4 tb Rice flour
            -(or barley or oat flour)
       4 tb Cold milk (about)
       8 oz Shiitake mushrooms
 
 -------------------------OPTIONAL-------------------------
       6 tb Heavy cream
       2 tb Madeira
            Reserved mushroom slices
  
   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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