Mushroom Soup with Tarragon
Makes 6 servings (1 1/3 C) Prep Time: 10 minutes Total Time: 1 hour Ease of Preparation: Moderate Ingredients 2 teaspoons light butter 1 ¾ cups chopped onion 1/3 cup dried porcini mushrooms (about ½ ounce) 1 teaspoon minced fresh tarragon ½ teaspoon chopped fresh thyme 1 bay leaf 2 garlic cloves ½ cup dry white wine ½ teaspoon black pepper 1 (8oz) package cremini mushrooms, chopped 1 (8oz) package button mushrooms, chopped 1 slice whole wheat bread 5 ½ cups vegetable broth 2/3 cup fat free half-and-half 2 T chopped fresh chives
Preparation 1. Melt butter in a large Dutch oven over medium-high heat. Add onion, porcini mushrooms, tarragon, thyme, and bay leaf; sauté 10 minutes or until onions are lightly browned. Add garlic, and cook 2 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add pepper, button mushrooms, and cremini mushrooms. Cook 10 minutes, stirring occasionally. 2. Place bread in a food processor: pulse until crumbly. Add the breadcrumbs and broth. Reduce heat; simmer 20 minutes. Discard bay leaf. 3. Place about 2 ½ cups mushroom mixture in a blender (or food processor); process until smooth. Pour pureed soup into a large bowl. Repeat procedure with the remaining mushroom mixture, 2 1/2 cups at a time. Stir in half-and-half. Top each serving with 1 tsp chives Nutritional Notes: per serving: calories 145; fat 2g (sat 0.7g, mono 0.3g, poly 0.2g); iron 2.6mg; cholesterol 3mg; calcium 97mg; carbohydrate 22g; sodium 505mg; protein 7g; fiber 4g
|