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Ingredients
- 1 ounce Dry porcini mushrooms
- 5 c. Warm chicken broth
- 1 1/4 lb Fresh mushrooms
- 1 c. Minced onion
- 1/2 c. Dry white wine
- 2 c. Peeled, russet potatoes
- 1/4 c. Minced parsley, fresh
- 1/4 tsp Grnd nutmeg
- 2 1/2 c. Low-fat lowfat milk
- 3 ounce Cheese, prefer garlic jack
- 1/2 c. -3/4 c. sherry
- 3 Tbsp. Garlic pwdr
Directions
- 1. In a bowl, soak porcini in broth till pliable, about 15 min.
- Swish porcini to loosen any grit, then lift out.
- 2. In a 5-6 quart pan over high heat, frequently stir soaked porcini, fresh mushrooms, onion and 1/4 c. wine unitl mushrooms are dry and juices stick to pan and turn deep brown, about 10 min. Stir in remaining wine, and repeat browning process, 2-3 min. Lift out.
- 3. To pan, add in broth (throw away any grit in bottom of bowl), potatoes, parsley, nutmeg and garlic. Simmer, covered, till mushrooms are very tender when pierced , about 20 min. Add in lowfat milk' stir till steaming about 4 min. Add in black pepper and salt to taste. Vary sherry amount to control sweetness.
- 4. In a blender, whirl soup and cheese a portion at a time into a smooth puree. Ladle into bowls and garnish.
- Serve with toasted baguette slices topped with cheese.
- Your Mother Never Made" by Elaine Johnson.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 569g | |
| Recipe makes 5 servings | |
| Calories 248 | |
| Calories from Fat 66 | 27% |
| Total Fat 7.56g | 9% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 546mg | 23% |
| Potassium 898mg | 26% |
| Total Carbs 21.32g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 12.77g | 9% |
| Protein 15.43g | 25% |
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