Recipe - Dried And Fresh Mushroom Soup

One half cup Dried mushrooms
1 cup Milk
4 ounce Fresh mushrooms cleaned
1 One half teaspoon Virgin olive oil
1 md Onion, peeled and One half inch
Cubed
1 small Leek, cleaned thinly
Sliced
1 md Potato, cleaned cubed
1 teaspoon Salt

Soak the dried mushrooms in the milk for at least 1 hour. Drain, reserving
the milk. Cut enough of the fresh mushrooms caps into julienne strips to
measure Three fourths cup. Set aside. Heat the olive oil in a large saucepan. When
it is hot, add the onion and leek and saute' for 2 minutes over low heat.
Add the dried mushroms, potato, salt, remaining fresh mushroom pieces, and
2+One half cups of water. Bring to a boil, cover, reduce the heat to low, and
simmer gently for 25 minutes. **Nutritional analysis per serving: calories
115; protein 4 gm; carbohydrates 17 gm; fat 4.0 gm; saturated fat 1.5 gm;
cholesterol 9 mg; sodium 589 mg. Puree the soup in the saucepan using a
hand blender or puree it in a food processor and return it to the saucepan.
Add the julienned mushroom caps and bring to a boil. At serving time, stir
in the reserved milk, bring to a boil, and serve immediately. Shar 05/27/94
11:26:20 AM =============== Note 3 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: MCII: HEALTHY
FOOD To: ALL Date: 05/27 From: YKDN26A
SHARON MCCORMACK Time: 2:35 PM

Recipe By : Jacques Pepin, Today's Gourmet II

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip