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LOCATION: Recipes >> Special Diets >> Mushroom Soup 02

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Curried Mushroom soup

1 c. assorted dried oyster, morel, and porcini mushrooms (1 oz dried mushrooms)
2 c. boiling water
Light vegetable oil cooking spray
1.5 c. chopped leek, white part only (2-3 leeks)
2 tbs all-purpose flour
1 tbs curry powder
4 c. skim milk
1 chicken bouillon cube
2 c. chopped fresh portobella mushrooms (3 small mushrooms)
1 tbs dry sherry (optional)
1 tbs chopped fresh chervil

Combine the dried mushrooms and boiling water in a bowl and set
aside to soak.

Preheat a stockpot over medium heat for about 1 minute, then spray
it twice with the vegetable oil. Add the leeks and saute for about
3 minutes, stirring constantly, until translucent. Add the flour
and curry powder. Stir until leeks are well coated. Add the milk
and bouillon cube. Raise the heat to high and cook just until the
bubbles begin to form around the edges.

Reduce the heat to low and whisk and all ingedients are thoroughly
combined. Stir in the fresh mushrooms and cook for 5 minutes.

Meanwhile, remove the reconstituted mushrooms from their soaking
liquid, squeeze out excess moisture, and roughly chop. Add to the
stockpot and cook for 1 minute more. Stir in the sherry. Garnish
with chopped chervil.


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