Rinse dried shiitake mushrooms and place them in a medium sized bowl. Add 3 cups boiling water and let soak for at least 20 minutes. Strain the mushrooms over a second bowl, pressing out and reserving all liquid. Pull off and discard the shiitake stems, then place the shiitake and fresh mushrooms together in a food processor and pulse until they are cut up into small pieces (coarsely chopped). Put all the mushrooms in a soup pot or aDutchen oven with the reserved mushroom-soaking water, 4 additional cups of water, and the salt, scallions, garlic, and 2 to 3 sprigs of thyme. Bring to a boil, then lower heat to a simmer. Cover and cook gently for about 40 minutes. Line a strainer with two layers of clean cheesecloth and strain the soup into another pot. Serve the broth hot, possibly with some of the mushrooms, a few drops of sherry and/or chopped chives. Makes about 6 cups of a richly flavored broth in about 1 hour (20 minutes of work). PER SERVING without options: 74CAL, 0.5G fat (5.6% cff); 17.0G carbs. TIPS: If not using the broth immediately, strain into a container with lid and refrigerate. Save mushrooms: sandwich spreads, vegetable pies, quiches, omelette filles, rice, stirfries, mashed potatoes, casseroles etc. SUBSTITUTE 8 medium-sized fresh shiitakes; chop them together with the fresh domestic mushrooms and increase the cooking water to 6 cups. >Mollie Katzens Vegetable Heaven (1997: HYPERION 0786862688) Recipe by: Mollie Katzens Vegetable Heaven (1997) Posted to Digest eat-lf.v097.n008 by KitPATh
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.3mg||0 %|
|Potassium 236.9mg||6 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.6g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 46
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