Recipe - Mushroom Soup 2

4 tablespoon Butter; unsaled
2 cup Shiitake mushrooms; coarsely
Chopped
2 cup Crimini mushrooms; coarsely
Chopped
2 cup Button mushrooms; coarsely
Chopped
1 cup Leek white part only;
chopped
1 cup Kale; chopped
2 cup Wild rice; cooked
2 Cloves garlic; minced
2 cup Chicken broth
2 cup Half and half
2 tablespoon Chives fresh optional;
chopped
2 tablespoon Parsley fresh optional;
chopped
Salt and white pepper to
taste
4 tablespoon Allpurpose flour

Saute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes). Add
garlic and wild rice. Saute until you start to smell the garlic cooking.
Add the flour, thoroughly stirring it into the mushroom mixture. This
combination of butter and flour is called a roux (roo). The mixture will
become thick and lumpy. Don't be alarmed. Just keep stirring and cooking to
remove the starchy taste from the flour. This will take about 3 minutes.
Slowly add the chicken stock and halfandhalf. Use a whip to blend the
liquids and ensure a smooth, creamy texture. As it heats, the roux thickens
the soup. When the soup is smooth and hot, add the chives and parsley.
Season with salt and pepper to taste. For an even richer soup, stir in 1
Tbsp. of butter.
Recipe By : Cuisine Magazine

Posted to EATL Digest 20 October 96

Date: Mon, 21 Oct 1996 06:44:02 0700

From: Sally Eisenberg sparky@NETGATE.NET

NOTES : 1 cup serving:
207 calories

13 g total fat