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Title: Mushroom And Leek Soup
Yield: 2 Servings

Ingredients

    1/2 oz dried mushrooms
      1 c  hot water
    1/2 c  hot water
      1 ts olive oil
      1 md leek; (white part only)
      1    well rinsed, dried, and
           -coarsely ch
      1 lg shallot; sliced (about 1/4
      1    cup)
      1    ri celery; coarsely chopped
      1 cl garlic; minced (or more if
      1    you like)
      3 oz fresh mushrooms; thinly
           -sliced
      1    (about 1 cup)
      2 tb dry vermouth; or balsamic
           -vinegar
      1 ts fresh lemon juice
    1/2 ts packed brown sugar
    1/8 ts freshly ground pepper
      1    a pinch of dried tarragon

Instructions

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

Soak dried mushrooms in hot water
Heat 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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Per serving: 110 Calories (kcal); 3g Total Fat; (22% calories from fat); 3g
Protein; 18g Carbohydrate; 0mg Cholesterol; 38mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Good Food, Spet. 1986 (Tina Bell)

Preparation Time: 0:00

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