---------- Recipe via Meal-Master (tm) v8.02
       Title: Curried Mushroom Soup
  Categories: Soups/stews, Low fat, Formatted
       Yield: 4 servings
       1 c  Mushrooms, dried; assorted
            -oyster, morel, porcini, etc
       2 c  Water, boiling
            Vegetable spray
   1 1/2 c  Leek; chopped, white only
       2 tb Flour, all-purpose
       1 tb Curry powder
       4 c  Milk, skim
       1 ea Boullion cube, chicken
       2 c  Mushrooms, portobellas;
       1 tb Sherry, dry; (optional)
       1 tb Chervil; chopped
     Combine the dried shrooms and boiling water in a bowl and set aside to
     Preheat a stockpot over medium heat for 1 minute, then spray it twice
   (that’s twice...) with the veg oil. Add the leeks and saute for about 3
   minutes, stirring constantly, until transluscent. Add the flour and curry
   powder. Stir with a wooden spoon til the leeks are well coated. add the
   milk and boullion cube. Raise the heat to high and cook just until the
   bubbles begin to form around the edges.
     Reduce heat to low and whisk until all ingredients are thoroughly
   combined. Stir in the fresh shrooms and cook for 5 minutes.
     Meanwhile, back at the ranch... remove the reconstituted shrooms from
   their soaking liquid, squeeze out excess moisture, and roughly chop. Add
   to the stockpot and cook for 1 minute more. Stir in the sherry. Garnish
   with the chopped chervil.
     fat = 1.6 g calories = 196
     From: jod@world.std.com (Julie E ODonnell), reposted by DonW1948@aol.com