*  Exported from  MasterCook  *
 
                      CREAM OF SHIITAKE MUSHROOM SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Low-fat
                 Low-cal                          Vegetarian
                 Kump
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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