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Add a photoServings: 4
Ingredients
- 1/2 c. Dry mushrooms
- 1 c. Lowfat milk
- 4 ounce Fresh mushrooms -- cleaned
- 1 1/2 tsp Virgin extra virgin olive oil
- 1 med Onion, peeled and 1/2 inch Cubed
- 1 sm Leek, cleaned -- thinly Sliced
- 1 med Potato, cleaned -- cubed
- 1 tsp Salt
Directions
- Soak the dry mushrooms in the lowfat milk for at least 1 hour. Drain, reserving the lowfat milk. Cut sufficient of the fresh mushrooms caps into julienne strips to measure 3/4 c.. Set aside. Heat the extra virgin olive oil in a large saucepan. When it is warm, add in the onion and leek and saute/fry' for 2 min over low heat.
- Add in the dry mushroms, potato, salt, remaining fresh mushroom pcs, and 2+1/2 c. of water. Bring to a boil, cover, reduce the heat to low, and hand blender or possibly puree it in a food processor and return it to the saucepan.
- Add in the julienned mushroom caps and bring to a boil. At serving time, stir in the reserved lowfat milk, bring to a boil, and serve immediately. Shar 05/27/94
- FOOD To: ALL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 22 | 24% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 614mg | 26% |
| Potassium 412mg | 12% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.15g | 3% |
| Protein 4.26g | 7% |
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