Combine the dried shrooms and boiling water in a bowl and set aside to soak. Preheat a stockpot over medium heat for 1 minute, then spray it twice (thats twice...) with the veg oil. Add the leeks and saute for about 3 minutes, stirring constantly, until transluscent. Add the flour and curry powder. Stir with a wooden spoon til the leeks are well coated. add the milk and boullion cube. Raise the heat to high and cook just until the bubbles begin to form around the edges. Reduce heat to low and whisk until all ingredients are thoroughly combined. Stir in the fresh shrooms and cook for 5 minutes. Meanwhile, back at the ranch... remove the reconstituted shrooms from their soaking liquid, squeeze out excess moisture, and roughly chop. Add to the stockpot and cook for 1 minute more. Stir in the sherry. Garnish with the chopped chervil. fat = 1.6 g calories = 196 From: firstname.lastname@example.org (Julie E ODonnell)
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|Serving Size: 1 Serving (568g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.9mg||3 %|
|Sodium 308.8mg||11 %|
|Potassium 834.7mg||22 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 27.3g|
|Protein 17.2g||25 %|
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Calories per serving: 194
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