Cream Of Shiitake Mushroom Soup
Ingredients| 1 qt milk, whole, low-fat or skim 1 small onion, peeled and stuck with 2 cloves 6 whole peppercorns (or more) 1 pinch salt BOUQUET GARNI 1 :tie in cheesecloth, 6 fresh parsley stems, 1/2 tsp dried leaf thyme 1/2 bay leaf SOUP, CON T 4 tbsp rice flour (or barley or oat flour) 4 tbsp cold milk (about) 8 oz shiitake mushrooms OPTIONAL 6 tbsp heavy cream 2 tbsp madeira 1 reserved mushroom slices |
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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.
Servings:
4
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