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Cream of Shiitake Mushroom Soup

 

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.
22

Yield

4

servings

Prep

15

min

Cook

40

min

Ready

55

min

Trans-fat Free, Low Sodium
 

Ingredients

1 quart milk
, low-fat or skim
1 small onions
peeled
2 each cloves
*
6 each peppercorns
whole
*
1 pinch salt
*
Bouquet garni (in cheesecloth)
6 each parsley stems
fresh
*
½ teaspoon thyme
dried
*
½ each bay leaves
*
Soup
4 tablespoons rice flour
(or barley or oat flour)
4 tablespoons milk
cold
8 ounces mushrooms, shiitake
Optional
6 tablespoons heavy whipping cream
2 tablespoons madeira wine
reserved mushroom slices

Directions

Place the milk, onion, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.

Form a smooth paste of the rice flour and the cold milk.

Put into the just-boiling milk and stir briskly until there are no lumps.

Simmer over very low heat for 20 minutes.

Meanwhile, cut off the tough ends of the mushroom stems.

Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible.

Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes.

Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 27543% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 117mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 21g
Vitamin A 16% Vitamin C 3%
Calcium 32% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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