*  Exported from  MasterCook Mac  *
                           Curried Mushroom Soup 
 Recipe By     : Kay Savik <savik001@MAROON.TC.UMN.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Cups          Boiling Water
    1      Cup           Dried Mushrooms -- (1 oz.) * see note
                         Vegetable Oil Cooking Spray
    2                    Chopped Leeks -- (white part only) (2
                         to 3)
    2      Tablespoons   Flour
    1      Tablespoon    Curry Powder
    4      Cups          Skim Milk
    1                    Chicken Boullion Cube
    2      Cups          Portobello Mushrooms -- chopped
    4      Cups          Shiitake Mushrooms -- chopped
    1      Tablespoon    Dry Sherry
    1      Tablespoon    Fresh Chervil -- chopped
                         * oyster, morel, porcini, you pick
                         Put the boiling water over the dried
                         mushrooms in a bowl and set aside.
                         Preheat a heavy stockpot over medium high
                         heat for 1 minute, then
    1      spray         twice with vegetable oil. Add the leeks
                         and saute for about 3
                         minutes, stirring constantly, until
                         translucent. Add the flour and curry
                         powder.  Stir with a wooden spoon until
                         leeks are well coated. Add milk
                         and boullion cube.  Raise the heat heat to
                         high and cook just until bubbles
 form around the edge. 
 Reduce heat to low, whisk until all ingredients are thoroughly combined. 
 Stir in fresh mushrooms and cook until soup is at desired thickness. 
 Meanwhile, remove the reconstituted mushrooms from their soaking 
 liquid, strain, squeeze out excess moisture, and roughly chop.  Add 
 mushrooms to stockpot and cook 1 minute more. 
 Remove from heat, stir in the sherry and garnish with chopped chervil. 
 I have seen some interest in low fat recipies.  I tried this one from 
 “In the Kitchen with Rosie” by Rosie Daley (yes, Oprah’s personal 
 cook).  Actually, every recipie I've tried has been really good. 
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 Per serving: 2024 Calories; 9g Fat (3% calories from fat); 86g Protein; 466g
Carbohydrate; 18mg Cholesterol; 604mg Sodium