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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 Quart(s) Milk; whole, low-fat or skim
1 small Onion; peeled and stuck with
2 Whole peppercorns (or more)
1 Pinch(s) Dried basil leaves
6 Fresh parsley stems,
1/2 Teaspoon(s) Dried leaf thyme
1/2 Bay leaf
4 Tablespoon(s) Rice flour (or barley or oat flour)
4 Tablespoon(s) Cold milk (about)
8 Ounce(s) Shiitake mushrooms
6 Tablespoon(s) Madeira |
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