Wild Mushroom Soup

Makes 4 Servings

Found in a magazine. For a light meal, all you need is some crusty French bread and a garden salad to go with this comforting soup. Be warned, that this is filling, so if serving as an appetizer, recipe will likely make 8 servings. Taste abit like the SOUPSPOONS' soup.

    3½ cups canned low-salt chicken broth or vegetable broth
    ½-ounce package dried porcini mushrooms
    1 tablespoon olive oil
    1½ cups chopped onions
    12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
    8 ounces button mushrooms, sliced
    3 garlic cloves, minced
    4 teaspoons chopped fresh thyme or 1½ teaspoons dried
    4 teaspoons all purpose flour
    2 cups low-fat (1%) milk
  1. Bring broth to boil in medium sauce-pan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.

  2. Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk.

  3. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 ½ cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

PER SERVING: calories, 192; total fat, 5g; saturated fat, 2g; cholesterol, 7mg


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