Mushroom and Leek Soup

Photo: flickr user [177]

Ingredients

1/2 ounce dried mushrooms

1 cup hot water

1/2 cup hot water

1 teaspoon olive oil

1 medium leek (white part only)

well rinsed, dried, and coarsely chopped

1 lrg shallot sliced (about 1/4 cup)

1 rib celery coarsely chopped

1 clove garlic minced (or more if you like)

3 ounces fresh mushrooms thinly sliced

(about 1 cup)

2 tablespoons dry vermouth or balsamic vinegar

1 teaspoon fresh lemon juice

1/2 teaspoon packed brown sugar

1/8 teaspoon freshly ground pepper

a pinch of dried tarragon

Preparation

(Original recipe called for 1 & 1/2 tsp oil = 4 gr)

Soak dried mushrooms in hot waterHeat oil in medium saucepan over medium heat (non-stick)

Add leek, shallot, celery, and garlic, toss well Cover pan and cook, stirring once, until wilted, about 5 minutes Stir in fresh mushrooms; cook covered, stirring once, until mushrooms are slightly soft and begin to give off juices, about 5 minutes.

Strain soaked dried mushrooms over saucepan and press with back of spoon to extract as much liquid as possible. Wash each mushroom well,

(small particles of dirt in creases) and set aside (reserved for veg dish)

Stir in vermouth and heat to boiling.

Reduce heat and simmer uncovered 5 minutes. Stir in remaining ingredients.

Serve hot.

Serves 2.

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Tags:

stew

calorie

fat

health

Yield:

2.0 servings

Added:

Friday, December 4, 2009 - 10:31pm

Creator:

Anonymous

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