Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Milk; whole, low-fat or skim 6 Whole peppercorns (or more)
1 sm Onion; peeled and stuck with 1 pn Salt
2 Cloves

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

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

--------------------------OPTIONAL-------------------------------
6 tb Heavy cream Reserved mushroom slices
2 tb Madeira

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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