Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried mushrooms
1 c Milk
4 oz Fresh mushrooms -- cleaned
1 1/2 ts Virgin olive oil
1 md Onion, peeled -- 1/2 inch
Cubed
1 sm Leek, cleaned -- thinly
Sliced
1 md Potato, cleaned -- cubed
1 ts Salt

Soak the dried mushrooms in the milk for at least 1 hour. Drain,
reserving the milk. Cut enough of the fresh mushrooms caps into
julienne strips to measure 3/4 cup. Set aside. Heat the olive oil in
a large saucepan. When it is hot, add the onion and leek and saute'
for 2 minutes over low heat. Add the dried mushroms, potato, salt,
remaining fresh mushroom pieces, and 2+1/2 cups of water. Bring to a
boil, cover, reduce the heat to low, and simmer gently for 25
minutes. Puree the soup in the saucepan using a hand blender or puree
it in a food processor and return it to the saucepan. Add the
julienned mushroom caps and bring to a boil. At serving time, stir in
the reserved milk, bring to a boil, and serve immediately.

Nutritional analysis per serving: calories 115; protein 4 gm;
carbohydrates 17 gm; fat 4.0 gm; saturated fat 1.5 gm; cholesterol 9
mg; sodium 589 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Marjorie Scofield Date: 06-23-95 (00:56) (160)
Fido: Recipes

Browse by categories