Vegan - Wild Mushroom Soup

[Guest guest]

I think this was a cookbook of the week a couple weeks back. Didn't realize I

had it.

 

 

* Exported from MasterCook *

 

Wild Mushroom Soup

 

Recipe By :The Rancho La Puerta Cookbook by Bill Wavrin

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon olive oil

1 medium onion -- diced

1 celery rib -- diced

1 pound white mushrooms -- chopped

1 medium all-purpose potato -- cun into 1/2 " cubes

OR

1 baked russet potato -- crumbled

3 cloves garlic -- chopped

1 tablespoon fresh chopped oregano

4 cups vegetable stock, more if needed

low-sodium soy sauce

freshly ground black pepper

1/4 pound shiitake, chanterelle, or oyster

mushrooms, -- stemmed and thinly sliced

2 scallion -- thinly sliced

 

In a large saucepan or stockpot, heat the olive oil over medium heat and saute

the onion and celery about 5 minutes, until the onion is golden. Add the

mushrooms, potato, garlic, and oregano and saute for about 5 minutes. Add the

stock and simmer for about 15 minutes or until the potato is tender.

Tranfer to a blender or food processor and process until smooth. Return to the

pot and heat through. Adjust the consistency with stock if necessary. Season

to taste with soy sauce and pepper.

Spray a saute pan with vegetable oil spray and saute the wild mushrooms over

medium heat until the released juices reduce slightly. Ladle the soup into

warmed bowls and garnish with the sauteed mushrooms and scallions.

 

 

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Per serving: 23 Calories (kcal); trace Total Fat; (12% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0