[Update my dinner status], I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 1 ounce porcini mushrooms dried
- 6 cups chicken broth
- 5 tablespoons unsalted butter
- 3 large Portobello mushrooms stems discarded, caps chopped into 1/4-inch pieces
- 1/4 teaspoon Salt - to taste
- 1 cup onion finely chopped
- 1 cup carrot finely chopped
- 1 cup leek (white and pale-green parts only), washed thoroughly and finely
- 1 tablespoon garlic minced
- 1/2 teaspoon dried thyme crumbled
- 1 bay leaf
- 2 tablespoons flour - unbleached all-purpose
- 1/2 cup Madeira wine medium-dry
- 1/4 teaspoon Black pepper - Freshly ground
- 1/3 cup whipping cream (optional)
- 1/4 cup parsley flat-leaf, finely chopped
Preparation
1. In a strainer under cold water, rinse the dried porcini. In a small saucepan, bring 2 cups of the chicken broth to a boil. Add the porcini, remove from the heat and let stand, stirring occasionally, until the liquid is cool and the mushrooms are reconstituted, about 10-15 minutes.
2. With a slotted spoon, remove the mushrooms from the liquid, pressing as much of the liquid out of them and back into the pan as possible. Finely chop the mushrooms. Let the liquid settle, then pour off and reserve the clear portion. There should be about 11/2 cups. Discard the sandy residue.
3. In a 5-quart pot over medium heat, melt the butter. Add the Portobello and 1 teaspoon salt. Cover and cook, stirring occasionally, until the mushrooms have rendered their juices, about 5 minutes. Add the chopped porcini mushrooms, onion, carrot, leek, garlic, thyme and bay leaf. Lower the heat, cover and cook, stirring occasionally, until the vegetables are becoming tender, about 10 minutes more.
4. In a small bowl, whisk together the flour and Madeira wine, and add to the soup. Raise the heat to high and cook, stirring often, until the mixture has thickened, about 2-3 minutes. Add the remaining 4 cups broth, the reserved mushroom liquid and 1/2 teaspoon pepper. Bring to a simmer, partially cover and cook, stirring occasionally, until the vegetables are very tender and the soup has reduced to 6 cups, about 30 minutes.
5. Cool slightly, then transfer half the soup to a food processor and puree, or force it through the medium blade of a food mill. Return the puree to the soup pan and stir in the cream if you are using it. (The soup can be prepared to this point up to 3 days in advance. Cool completely, cover and refrigerate.)
6. In a medium pot over low heat, bring the soup to a simmer. Stir in the parsley and adjust the seasoning. Serve hot.
Recipe by: Nicole Rothier, Fiesta Culinary school, 1/19/06
Each (1 cup) serving contains an estimated:
Cals: 166, FatCals: 92, TotalFat: 10g
SatFat: 6g, PolyFat: 1g, MonoFat: 3g
Chol 26mg, Na: 661mg, K: 327mg
TotCarbs: 11g, Fiber: 1g, Sugars: 3g
NetCarbs: 10g, Protein: 5g
Cuisine: American
Main Ingredient: Mushrooms
Tags:
Low Sugar,
Diabetic,
Atkins-Friendly,
Vegetarian,
Low Carb,
Meatless,
Soup,
Side Dish,
Brunch,
American,
Mushrooms,
Lunch,
Fall,
Savory
[edit]
Groups: Low Carb[edit]
