Mushroom Patch Soup

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* Exported from MasterCook *

 

Mushroom Patch Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 red bell pepper

1 tablespoon olive oil

1 tablespoon butter

1 1/2 cups sliced white onions

6 sliced shiitake mushrooms -- (softened in warm water if

dried)

1 1/2 pounds button mushrooms -- sliced

8 morel mushrooms -- quartered lengthwise

2 cloud ear mushrooms -- shredded (softened in warm water

if dried)

1/2 pound tree oyster mushrooms -- diced

1 package enoki mushrooms -- root ends trimmed

3 tablespoons lemon juice

1 tablespoon minced garlic

1 1/2 tablespoons rice syrup -- or 1/2 tablespoon honey

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon pepper

1/8 teaspoon crushed red pepper flakes

4 sprigs parsley

4 cups mushroom stock

1 cup English peas -- (may use frozen, thawed)

3 tablespoons chopped fresh tarragon

1 head Boston lettuce

GARNISH:

2 ounces Gruyere cheese -- grated

1/4 cup sliced almonds -- toasted

 

Yield: 6 servings * Prep Time: 20 minutes * Cooking Time: 1 hour

 

A variety of mushrooms contribute contrasting colors and textures to this light,

lemon-flavored soup. Roasted red pepper and green peas add a balance of color

and taste. If fresh shiitakes are available, they are preferable.

 

1. Preheat the broiler to high. Wash the pepper to remove all dust and dirt,

then place it on a small baking sheet about 4 inches from the broiler. Broil,

turning 3 or 4 times, until it is charred and blistered on all sides. Do not

overcook the pepper the skin should be blackened, but the flesh should still be

quite firm. immediately remove the pepper from the oven, place it in a brown

paper bag and fold the bag shut. This will allow steam to separate the skin from

the meat. When the pepper is cool enough to handle, remove it from the bag and,

with a paring knife, peel it. Scrape out and discard the seeds, then slice the

pepper into thin strips. Set it aside.

 

2. In a 3-quart saucepan heat the oil and butter until hot but not smoking. Add

the onions and saute, stirring constantly, for 2 minutes. If using dried

shiitake, add them, then reduce heat to low and continue to cook, stirring

frequently, until the onions are lightly browned, about 25 minutes.

 

3. When the onions have caramelized in this way, raise the heat to medium and

add all of the remaining mushrooms. Toss them for about 2 minutes, until the

button mushrooms have just begun to soften. Add the lemon juice and cook,

stirring constantly for another 2 minutes. Add the garlic, rice syrup, salt,

nutmeg, pepper, red pepper flakes, parsley and stock. Reduce to a simmer and

cook for 15 minutes, then add the tarragon and peas.

 

4. Remove the soup from the heat and stir in the pepper strips. Taste and adjust

the seasonings. Place a lettuce leaf in each bowl. Pour the soup over the

lettuce, sprinkle Gruyere and almonds over each bowl and serve. The soup is best

prepared and eaten immediately.

 

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 198 Calories; 11g Fat (47.5% calories

from fat); 10g Protein; 19g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol;

438mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 1 1/2 Fat.

 

 

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