Guest guest Posted July 22, 1999 Report Share Posted July 22, 1999 xposted: mc5Recipes; vegRecipes Cream of Mushroom Soup Cream of Pumpkin Soup Garlic Soup Simmered Tofu Dumplings * Exported from MasterCook * Cream of Mushroom Soup Recipe By :Vegetarian Delights Serving Size : 4 Preparation Time :0:15 Categories : Appetizers Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh mushrooms 1 lemon 4 shallots 2 1/2 ounces Unsalted butter Salt and pepper 1/4 cup flour 4 cups vegetable stock 1 cup Heavy or regular cream a handful fresh parsley Squeeze the lemon. CLEAN the mushrooms and dry them thoroughly. Trim the bottom of the stalks and cut the mushrooms (cap and stalk) into 3/4 cm/ 1/4 inch slices. Sprinkle with lemon juice to prevent the mushrooms from darkening. Finely dice the shallots and cook in a saucepan with a little butter, over low heat, until they are soft but not brown. Add the mushrooms and season with salt and pepper. Cook over low heat for approximately 20 minutes, until the cooking juices have completely evaporated. Stir occasionally to prevent burning. In another saucepan, melt the remaining butter. Add the flour and stir continuosly with a wooden spoon until a smooth paste has been reached. Gradually add the vegetable stock, while stirring constantly. Simmer gently over low heat for 30 minutes. Add the cooked mushrooms to the stock and simmer for another 10 minutes. Remove the pan from the heat. Using a ladle, transfer 2/3 of the mixture to a food processor. Puree until smooth. Return the liquid to the pan with the stock and bring to a boil. Season with salt and pepper. Mix well. When the soup boils, reduce the heat, add the cream, stirring gently. Do not let the soup boil. Adjust the seasoning. CHOP the parsley. Sprinkle with chopped parsley and serve hot. Start to Finish Time: " 1:05 " - - - - - - - - - - - - - - - - - - - Per serving: 501 Calories (kcal); 34g Total Fat; (58% calories from fat); 11g Protein; 43g Carbohydrate; 94mg Cholesterol; 1656mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Serving Ideas : Sprinkle with chopped parsley and serve hot with cold crème fraîche. NOTES : This is a very delicate soup. Its flavor is determined by the type of mushroom used - using chanterelles or morels makes an excellent variation to this dish. Nutr. Assoc. : 0 0 0 0 0 0 0 2940 1036 * Exported from MasterCook * Cream of Pumpkin Soup Recipe By :Vegetarian Delights Serving Size : 4 Preparation Time :0:20 Categories : Appetizers Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium onion 1 Small potato 14 ounces Fresh pumpkin or 10 oz unsweetened pumpkin puree 2 tablespoons Unsalted butter 3 cups vegetable stock 1 bunch Fresh chervil 1/2 cup Heavy cream pinch Salt pinch White pepper Peel and DICE the onion. Peel and dice-the-potato. Peel the pumpkin and cut it into large cubes. Melt the butter in a stock pot over medium heat, and sauté the onion until it is soft but not brown. Add the potato and pumpkin to the onion. Cook, stirring for approximately 5 minutes, until they are hot and give off a good, fresh aroma. Pour in the stock and bring to a boil. Reduce the heat and simmer for 25 minutes. CHOP the chervil and set aside for the garnish. Strain the pumpkin mixture over a bowl so as to reserve the stock. Purée the pumpkin mixture in a blender or food processor on high speed. Add just enough stock, a little at at time, to liquify the purée. Transfer the purée to a stock pot and add the remaining stock. Bring to a boil over medium heat, while stirring constantly. Remove from the heat and whisk in the cream. Reheat on a low heat, taking care that the mixture does not boil. Season to taste with salt and white pepper. Garnish with chopped fresh chervil. Start to Finish Time: " 1:40 " - - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 20g Total Fat; (52% calories from fat); 7g Protein; 33g Carbohydrate; 58mg Cholesterol; 1236mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Garnish with chopped fresh chervil and serve hot, or with one teaspoonful of cold crème fraîche over the hot soup. NOTES : May be made ahead. May be frozen without the cream. A variety of creamed soups may be prepared using this method, such as pea, spinach, carrot or asparagus. Find the appropriate spices for each type of vegetable. Nutr. Assoc. : 0 0 5108 2130706543 0 0 0 0 0 0 * Exported from MasterCook * Garlic Soup Appetizer - Andalusia Recipe By :Vegetarian Delights Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 ounces Stale white bread 2/3 cup milk 4 1/2 ounces almonds -- skinned 4 garlic cloves -- or more to taste 1/3 cup Olive oil 1 1/3 cups Ice water Salt and white pepper 2 2/3 tablespoons White wine vinegar Fresh sage leaves -- optional Remove the crusts from the bread. Put the bread in a bowl and pour in enough milk to cover. Let soak for a few minutes. Remove the bread and squeeze out the excess liquid. Place the almonds in a food processor (or blender) and GRIND them into a paste. PEEL the garlic. Add the bread and garlic to the nuts and puree until completely smooth. Add the olive oil, a little at a time, while continuing to blend. Add the iced water gradually, while blending, until the soup develops a velvety consistency. Season to taste with salt, white pepper, vinegar and sage leaves if desired. It is recommended to chill for at least an hour before serving. Start to Finish Time: " 1:00 " - - - - - - - - - - - - - - - - - - - Per serving: 463 Calories (kcal); 37g Total Fat; (69% calories from fat); 10g Protein; 26g Carbohydrate; 6mg Cholesterol; 198mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Serving Ideas : Serve cold with chilled grapes, and whole wheat bread. A teaspoon of pesto can be added to give an extra flavor to this dish. NOTES : This dish originates from Andalusia, a region of Spain whose cuisine is heavily influenced by North African cooking and culinary traditions. Despite the use of garlic, it has a delicate and refreshing flavor. Nutr. Assoc. : 5123 0 0 0 0 0 0 0 3403 * Exported from MasterCook * Simmered Tofu Dumplings Recipe By :Vegetarian Delights Serving Size : 4 Preparation Time :0:40 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound tofu 4 Shiitake mushrooms 1 carrot 5 ounces Hazelnuts 1/2 ounce Fresh ginger 1 egg 1 1/3 tablespoons Mirin 1 tablespoon Soy sauce 2 teaspoons sugar 2 teaspoons Salt 9 ounces zucchini 9 ounces broccoli Oil -- for frying Simmering 2 1/2 cups vegetable stock 1/4 cup Mirin 1 tablespoon Sugar 3 tablespoons Soy sauce Soak the mushrooms for 10 minutes in hot water. Press the tofu. Chop the mushrooms. Peel and finely dice the CARROT. Grind the nuts. PEEL and grate the ginger. Cook the carrots in boiling water for 6 minutes and refresh. Cook the mushrooms in boiling water for 20 minutes and refresh. Using a food processor, put the tofu, egg, salt, mirin, soy sauce, sugar and ginger and process until smooth. Remove the mixture and place it in a bowl. Add the carrot, mushrooms, and nuts to the mixture and mix well. Heat the oil to 160C/ 320F in a pan for deep frying. Form small balls from the mixture. Fry the dumplings for 3-4 minutes, turning them to cook both sides. Bring a large amount of water to a boil. Put the dumplings into a colander and rinse with boiling water to remove the oil. Put the dumplings in a saucepan and pour the stock over. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the mirin, sugar, and soy sauce and simmer for 10 minutes. Remove from the heat and let cool. In the meantime, BREAK the broccoli into florets. Bring lightly salted water to a boil in a saucepan. Simmer the broccoli for about 4 minutes until tender and then refresh. Peel the zucchini and cut into sticks. Boil in the salted water for 4 minutes and then refresh. Add the broccoli and zucchini to the tofu balls and simmer for 4 minutes until hot. Serve hot. Start to Finish Time: " 0:55 " - - - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 19g Total Fat; (43% calories from fat); 20g Protein; 38g Carbohydrate; 48mg Cholesterol; 3153mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Serving Ideas : Arrange in serving bowls. Add some liquid and soy sauce for additional flavor. Top with freshly grated ginger and serve hot. NOTES : This is a Japanese dish with some alterations for a vegetarian version. The Japanese name for this dish is " ganmodoki " which means " like a wild goose " due to the similarity to a very festive dish made with wild goose. May be made ahead, frozen. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 -~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~- visit me on the web http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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