Curried Mushroom Soup

25 minutes Prep: 15 minutes Cook: 10 minutes

126 calories per serving view nutrition facts

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1	cup	mushrooms	dried, assorted, (oyster, morel and porcini)
2	cups	water	boiling
1	x	nonstick cooking spray
1 1/2	cups	leek	chopped, white part only
2	tablespoons	flour, all-purpose
1	tablespoon	curry powder
4	cups	milk, skim
1	each	chicken bouillon cube
2	cups	mushrooms, portabella	freshly chopped, (3 small mushrooms)
1	tablespoon	sherry	dry, optional
1	tablespoon	chervil	freshly chopped

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

Preheat a stockpot over medium heat for 1 minute, then spray it twice with the vegetable oil.

Add the leeks and sauté for about 3 minutes, stirring constantly, until translucent.

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 mushrooms and cook for 5 minutes.

Meanwhile, remove the reconstituted mushrooms 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.

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Serving Size 406g

Amount per Serving

Calories 126 6% of calories from fat