Cream of shiitake mushroom soup
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Cream of shiitake mushroom soup
  Soups    Low Fat    Vegetarian    Creams    Mushrooms  
Last updated 6/12/2012 12:51:37 AM. Recipe ID 13235. Report a problem with this recipe.
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      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

MMMMM-----------------------BOUQUET GARNI----------------------------
           :Tie in cheesecloth,
      6    Fresh parsley stems,
    1/2 ts Dried leaf thyme
    1/2    Bay leaf

MMMMM------------------------SOUP, CON'T-----------------------------
      4 tb Rice flour
           -(or barley or oat flour)
      4 tb Cold milk (about)
      8 oz Shiitake mushrooms

      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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Recipe ID 13235 (Apr 03, 2005)

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