Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 oz Dried porcini mushrooms
1/2 c Water
1/2 c Tawny port (or other
-heavy red, sweet wine)
2 c Chopped fresh mushrooms
1/2 c Minced onion
3 oz Neufchatel cheese, softened
1/3 c Minced parsley

Combine first three ingredients in a small saucepan. Bring to a boil;
cover, reduce heat, and simmer 10 minutes. Remove from heat, and let
stand 30 minutes. Drain, reserving liquid; finely chop porcini
mushrooms. Set aside.

Pour reserved liquid through a cheesecloth lines sieve or colander.
Return liquid to saucepan. Bring to a boil; boil 5-7 minutes,
uncovered, or until mixture reduces to 1/3C. Add fresh mushrooms and
onion; reduce heat, and cook 8-10 minutes or until liquid evaporates.
Remove from heat; stir in chopped porcini mushrooms. Let cool
completely.

Beat neufchatel cheese at high speed with an electric mixer until
light and fluffy; add parsley and beat well. Stir in mushroom
mixture. Transfer mixture to small crock or bowl; cover and chill at
least 1 hour. Serve with Melba rounds or unsalted crackers. Yield: 1
1/2 MUSHROOM GINGER SOUP

Per Tablespoon Calories 15 Protein .6g Fat .9g (Saturated Fat .5g)
Carbohydrates 1.3g Fiber 0.3g Cholesterol 3 Iron 0.2 Sodium 15mg
Calcium 5

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