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Ingredientes
- 3 ounce Dry shitake or possibly porcini mushrooms
- 5 c. Cool strong vegetable stock
- 3 Tbsp. Extra virgin olive oil
- 2 sm Leeks (white part only) thinly sliced (about 1 c.)
- 1 x Onion thinly sliced
- 2 sm Potatoes, peeled and thinly sliced
- 2 x Garlic cloves, chopped
- 1 lb Fresh white cultivated mushrooms (or possibly more exotic ones, that I prefer) thinly sliced
- 1/4 c. Chopped parsley
- Â Â Salt
- Â Â Freshly grnd black pepper
- 3 Tbsp. Dry sherry
- Â Â Enoki mushrooms for garnish
Direcciones
- Soak dry mushrooms in 2 c. stock for about 30 min., Drain mushrooms reserving stock. Strain stock through cheesecloth or possibly fine sieve. Combine with remaining stock and set aside. In large saucepan, heat oil; add in leeks, onion, potato, and garlic and saute/fry over medium heat till tender, 5-10 min. Add in sliced mushrooms and parsley and saute/fry for 5-10 min stirring occasionally with wooden spoon. Add in reserved dry mushrooms and stock. Bring to boil partially cover and simmer 30 min over low-medium heat till mushrooms are tender. Season to taste with salt and pepper.
- Transfer half the soup to a food processor and puree. (I puree all the potatoes and onions and leave all the mushrooms intact.) Return to pot and mix well. Add in sherry. Simmer till very warm. Ladle into heated soup bowls and garnish with enoki mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 8 servings | |
| Calories 110 | |
| Calories from Fat 47 | 43% |
| Total Fat 5.35g | 7% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 25% |
| Potassium 382mg | 11% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.44g | 2% |
| Protein 2.97g | 5% |
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