30 minutes or lessA mild, creamy soup that will take the chill out of winter. The dried shiitake mushrooms give this dish a rich, earthy flavor.Meal Plan: A loaf of crusty French bread and a sliced tomato salad dressed with olive oil and balsamic vinegar round out this meal.
- 6 dried shiitake mushrooms, rinsed well
- 1/3 cup tomato sauce
- 1 Tbs. soy sauce
- 1 Tbs. olive oil
- 4 medium shallots, finely chopped
- 1/2 tsp. dried thyme
- 2 (1/2-lb.) pkgs. sliced fresh button mushrooms
- 5 Tbs. all-purpose flour
- 2 cups plain soy milk
- 1 Tbs. dry sherry
- 2 Tbs. chopped parsley plus more for garnish
In large bowl, cover shiitake mushrooms with 4 cups boiling water. Let soak 10 minutes. With slotted spoon, remove mushrooms from liquid, rinse and set aside; strain mushroom liquid and reserve. Coarsely chop soaked mushrooms. Measure reserved mushroom liquid, adding water as necessary to make 4 cups. Stir in tomato sauce and soy sauce.
In large saucepan, heat oil over medium heat. Add shallots, and cook, stirring often, 2 minutes. Add thyme and soaked and fresh mushrooms. Cover, and cook 5 minutes. Sprinkle mushroom mixture with flour, stir well, and cook 1 minute more.
Using whisk, add reserved liquid to broth and increase heat to bring to a simmer. Partially cover pot, and adjust heat. Simmer, whisking often, 10 minutes. Whisk in soy milk, sherry and parsley. Transfer soup to food processor or blender and process until mixture is smooth. Sprinkle soup with chopped parsley, and serve.
- Calories: 170
- Carbohydrate Content: 22 g
- Fat Content: 6 g
- Fiber Content: 4 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 388 mg