Cream of shiitake mushroom soup
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]s۶+fi27~IޓnSw< II!A?IQ;"/`8>($'8syO_yohzދ=Bɾ-Ʋ{C PS ޡUюʭh9Xh?aC,͸ME e(%e%?PIOC#!˼k'YebSAUAu^Ѫ%yqp}lf5[\w3"ZvXT<) U6^zͶ^)չʂ߼~W=ރVg4 I*Od@ X ĒːO@,$S:&Ϟ;u,U =~?#!Xx`(VdQiLh 뛘<>yfFP=Ȓ#zʔ~L:R}Oi؏/ rB?MٌƛG0SP?3My1A`G+:1+tջ_RjlKubϹ/"=mn>:JMw;|຿) %#߽ J갭X+3&oufwE%OsݚfU֪g)Od] Cugw!gq}8j53P#|\6$`ku,vZj`OOyc}OW?B݋ E"u9' {.Tւs=q / >vM: URkт,1n >vV'f%:#lMT!5pyU uvUmGtVQkȄ*>]ټb2um RӸ&g0Le?4f(jQh5(ʯ6"sMˋ[ ڑ(w+_ڻ_һ݊s)eE bj~Xvv"C(Dם%=3<#7@BOT`v[fq\?e4lι,ʳy*D<;DŰ/ t^Ȫ-"È-xԜ =o)Lg8w HAPB9pQu_nW,S$,R?<@MAy,%UI%|lPr×/_$P_Ԇ::v䁦_4?8) -"#ۧdl.Q h[CE6&ѕ"bi(TpLUyhE3!f0W@d|*UW EMVZėZ5D4 x&Ω %&y P>P֕*K^!WJ>u|Vo4hV=_wF~ 4齍QM{rMb٨Oo Gd]3nuپD`]7ϳ:sIDÇꄺ~ 3<<>>>D=@bҐD3;x?mP{-HhqsN~\.vh<l5qO?gLUts:R68y4+-V[rz83>3=Zh9tweU/{޲2h8\=Ve@i\G:prS>S$#C\s/C`v"hrisn4sqPVȑUPG;||("T p*jE #EY"r6y2#Ġ`iVu޾1A`Sw$x/5:Zʸ8#&UB:aGp>mWzJ䐟"qJ`Qߖ1VgS紥oe1ﯯk)4 $wضzЄ*dL=t6o{UuɴK֮ m]@V|  H*=6u* {'=A$,>yt<?a?GDs? Þ.5;^S68,Jk1# O Z:vN@U ]g `_IA*w6Khy>H1{C$ 99@ 7@RīuW›!M@$S ӟEuA76)g*t.(iA &D%ʿ]"),Rr|ه=d'Vsz3nu:~\L=} Zgz2\=ʼn‡p鮡Acy:C{tsn C`-@ [6 [bh @7d m#sSfȲqEV>:RM8rЖup/!8J5macB$,ģ3cxQ4NC0-c3#=:BW.K+PL 8LAii =&zM}1>N锩wQ=8-5> P@ dR> ض;V!gMX!Q& [pF-Ę;RA6br412&#;qDoM`m Ft"42ӆ,#`|^&@v,$;/*|h RXoM`QTr#tcߓ(&}g &Ym؂>Mɴ{xJ@ $ (徉dž8̔z"rNx+L@v/xo!q1eY.}F#3]ku1fzv-4OеRE4as@lȌ4mDY_]2h㗕 rNި"<31ֵt:m)M^Ӷ0!eYFa:@a8~8f&GFb:,2RzM\K~SmL z}g|ɍYzew]H#1m0azqD`:@=_'8K2 ӷt!DL̟c0QE+@mc06˸'d}&^C1.dF14Ͳ//StioyMf52҅6 hbu>:Jxt%0q‡ sgKxg~9Z2&Ӈ ~)F?xZn{\suSZ,m^E \4&K5趺^m}K#kT6 ;_}Uu.O} OmTPvT[~d֪˺NE:%VtFHVj!O/vڔ5y-^[5^Brer!/qm[zauv2'v42U-,p_bN
Cream of shiitake mushroom soup
  Soups    Low Fat    Vegetarian    Creams    Mushrooms  
Last updated 10/4/2011 7:53:07 PM. Recipe ID 13235. Report a problem with this recipe.
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      Title: Cream of shiitake mushroom soup
 Categories: Soups, Low-fat, Low-cal, Vegetarian, Kump
      Yield: 4 Servings
 
      1 qt Milk; whole, low-fat or skim
      1 sm Onion; peeled and stuck with
      2    Cloves
      6    Whole peppercorns (or more)
      1 pn Salt

MMMMM-----------------------BOUQUET GARNI----------------------------
           :Tie in cheesecloth,
      6    Fresh parsley stems,
    1/2 ts Dried leaf thyme
    1/2    Bay leaf

MMMMM------------------------SOUP, CON'T-----------------------------
      4 tb Rice flour
           -(or barley or oat flour)
      4 tb Cold milk (about)
      8 oz Shiitake mushrooms

MMMMM--------------------------OPTIONAL-------------------------------
      6 tb Heavy cream
      2 tb Madeira
           Reserved mushroom slices
 
  This rich, earthy soup has but 100 calories per serving if made with
  non-fat milk.
  
  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.
 




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Recipe ID 13235 (Apr 03, 2005)

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