Recipe - Creamy Garlic And Mushroom Soup

1 ounce Dried porcini mushrooms
5 cup Hot chicken broth
1 One fourth pound Fresh mushrooms
1 cup Chopped onion
One half cup Dry white wine
2 cup Peeled, russet potatoes
One fourth cup Chopped parsley, fresh
One fourth teaspoon Ground nutmeg
2 One half cup Lowfat milk
3 ounce Cheese, prefer garlic jack
One half cup Three fourths cup sherry
3 tablespoon Garlic powder

1. In a bowl, soak porcini in broth until pliable, about 15 minutes.
Swish porcini to loosen any grit, then lift out.

2. In a 56 qt pan over high heat, frequently stir soaked porcini, fresh
mushrooms, onion and One fourth cup wine unitl mushrooms are dry and juices
stick to pan and turn deep brown, about 10 minutes. Stir in remaining
wine, and repeat browning process, 23 minutes. Lift out.

3. To pan, add broth (discard any grit in bottom of bowl), potatoes,
parsley, nutmeg and garlic. Simmer, covered, until mushrooms are very
tender when pierced , about 20 minutes. Add milk' stir until steaming
about 4 minutes. Add black pepper and salt to taste. Vary sherry amount
to control sweetness.

4. In a blender, whirl soup and cheese a portion at a time into a smooth
puree. Ladle into bowls and garnish.

Serve with toasted baguette slices topped with cheese.
Adapted from Sunset Magazine, Feb 1996, original recipe "A Mushroom Soup
Your Mother Never Made" by Elaine Johnson.
Posted to MMRecipes Digest V3 #245

Date: Sat, 07 Sep 1996 17:52:41 0700

From: troy & susan deierling tsdei@northcoast.com