re: Mushrooms_dried and fresh: soup

[Guest guest]

this is for patricia parker. here's one for holidays.

 

 

* Exported from MasterCook *

 

David Rowland's Wild Mushroom and Pumpkin Soup

 

Recipe By :LOW-FAT COOKING: Associated Press 1996-11

Serving Size : 4 Preparation Time :0:00

Categories : Chefs Restaurants Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup dried mushrooms (porcini and shiitake)

1 cup hot water

1 tablespoon olive oil

1 large onion -- finely chopped

1 cup sliced fresh mushrooms

2 cups vegetable stock

2 cups pumpkin puree

1/4 teaspoon grated nutmeg

1/4 teaspoon salt

1/4 teaspoon black pepper

minced fresh parsley

minced fresh chives

 

1. Soak dried porcini and shiitake mushrooms in hot water for 20 minutes. Chop

rehydrated mushrooms and reserve soaking liquid.

 

2. In a large pot, saute the chopped onion and sliced fresh mushrooms in the

olive oil and a small amount of the soaking liquid until the onion is

translucent and mushrooms are cooked. Add the remainder of the soaking liquid

and vegetable stock. Cook over medium-high heat until pot begins to simmer,

about 5 minutes. Add pumpkin, nutmeg, salt and black pepper. Reduce heat and

simmer for an additional 15 minutes.

 

3. When ready to serve, garnish with parsley and chives.

 

Source:

" Grove Park Inn, Asheville, NC "

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

 

Per Serving (excluding unknown items): 186 Calories; 6g Fat (26.5% calories from

fat); 6g Protein; 31g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 957mg

Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Vegetable; 1 Fat.

 

NOTES : [AP] As the holidays draw near, many of us find ourselves pulling out

dusty cookbooks and recipe boxes in search of that tried and true delicious

recipe. After all, it is difficult to find a dish that is good enough to please

the cousins, the siblings, the nieces and nephews, the grandparents, the parents

and the children. As Asheville's bed and breakfasts can tell you, a good stock

of recipes will keep the guests warm and cheery throughout the holidays. These

recipes are sure to be a hit at any holiday gathering. Recipe from Executive

Chef David Rowland and the Food & Beverage Department at The Grove Park Inn

Resort & Spa, Asheville, NC -- for more Festive holiday recipes, see

www.exploreasheville.com/recipes2.htm

 

Nutr. Assoc. : 3149 0 0 0 0 0 0 962 0 0 0 0