Recipe - Curried Mushroom Soup

1 cup Assorted dried mushrooms
oyster, morel & porcini
(1 ounce dried mushrooms)
2 cup Boiling water
Light veg. oil spray
1 One half cup Chopped leek
white part only
2 tablespoon Allpurpose flour
1 tablespoon Curry powder
4 cup Skim milk
1 Chicken boullion cube
2 cup Chopped fresh portobellas
mushrooms
(3 small mushrooms)
1 tablespoon Dry sherry (optional)
1 tablespoon Chopped fresh chervil

Combine the dried shrooms and boiling water in a bowl and set aside to
soak.

Preheat a stockpot over medium heat for 1 minute, then spray it twice
(that's twice...) with the veg oil. Add the leeks and saute for about 3
minutes, stirring constantly, until transluscent. Add the flour and curry
powder. Stir with a wooden spoon til the leeks are well coated. add the
milk and boullion cube. Raise the heat to high and cook just until the
bubbles begin to form around the edges.

Reduce heat to low and whisk until all ingredients are thoroughly combined.
Stir in the fresh shrooms and cook for 5 minutes.

Meanwhile, back at the ranch... remove the reconstituted shrooms from their
soaking liquid, squeeze out excess moisture, and roughly chop. Add to the
stockpot and cook for 1 minute more. Stir in the sherry. Garnish with the
chopped chervil.

fat = 1.6 g calories = 196

From: jod@world.std.com (Julie E ODonnell)