This is an absolutely fabulous recipe that I found in an Ann Lindsay cookbook.
3/4 cup dried mushrooms (I used portobello)
1/2 cup boiling water
1 tsp olive oil
1 small onion, chopped
pinch of dried thyme
1 lb fresh mushrooms (button = 500g)
2 tbsp flour
2 cups veggie stock
2 cups milk (2% but could go lighter = less pts)
1/4 cup fresh parsley
1. Rinse dried mushrooms under cold water. Place in small boil and pour in 1/2 cup boiling water. Let stand 30 min. Drain, reserve liquid, and chop mushrooms; set aside.
2. In heavy pan, heat oil over med heat and cook onions with thyme. Stir often (@ 5 min). Add mushrooms (both fresh and dried). Cook @ 5 min. Sprinkle with flour, stir, and cook 1 min. Add stock, reserved hot liquid, bring to boil, reduce heat, cover and simmer 20 minutes.
3. In blender, puree half of mixture. Return to saucepan and stir until blended. Stir in milk.
4. Add salt & pepper to taste. Ladle into bowls and sprinkle with parsley.
Makes 6 servings
85 cal, 5 g protein, 3 g total fat, 11 g carbs, 2 g fiber, 258 g sodium.
WW POINTS = 2 pt a serving