*  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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