Sunday, January 17, 2010

Mushroom Soup

Last night we enjoyed Vegetarian Times' Creamy Mushroom Soup (Feb. '10 issue) which is both low in fat and cholesterol! It was very flavorful and even for non-lovers of mushrooms, like JD, it is still very yummy!
* The soup was not as thick as I would've liked it to be (even after adding more cornstarch), so next time I would add more flour in step 3.

Recipe:
1 oz. mixed dried mushrooms, such as oysters, porcini and chanterelles, plus more for garnish, optional (I chose dried porcini)
1 1/2 cups low-sodium vegetable broth (I make my own with vegetable bouillon cubes)
1 tbs olive oil, divided
1/2 tsp. salt, divided
8 oz. fresh mushrooms, such as cremini and white button, chopped (2 cups) (I used both)
1/2 cup finely chopped shallot
1/4 tsp. ground black pepper
1 clove garlic, minced (1 tsp.)
1/2 cup sherry
1 tbs all-purpose flour
1/2 cup soy creamer (I used half and half, but if you want to keep the recipe vegan, use soy)

1. Placec dried mushrooms in medium bowl. Cover with 2 cups of hot water and let stand 30 minutes. Drain mushrooms, reserving soaking liquid. Bring soaking liquid and broth to a simmer in saucepan over medium heat. Cover, and keep warm.
2. Heat 1 1/2 tsp. oil in saucepan over medium heat. Add rehydrated mushrooms and 1/4 tsp. salt; saute 2 minutes or until mushrooms are tender. Transfer mushrooms to plate; set aside (I then chopped them because the pieces were a little large).
3. Heat remaining 1 1/2 tsp. oil in same saucepan over medium heat. Add fresh mushrooms, shallot, pepper and reamining 1/4 tsp. salt; cook 2 minutes, stirring frequently. Add garlic, and cook 30 seconds, or until fragrant. Increase heat to medium-high and stir in sherry. Simmer 3 minutes or until liquid has reduced by half. Whisk flour into broth mixture. Stir broth mixture into mushroom mixture and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Transfer soup to blender or food processor and puree until smooth. Return soup to pot; stir in creamer and reserved rehydrated mushrooms, reserving a few for garnish, if using.

Per 2/3 cup serving: 88 cal; 3 G protein; 4G Total fat (<1g>

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