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Mushroom Soup, Fresh (M/P, TNT)
Source: Self
Serves: 8

3/4 cup white wine
1 large onion, chopped
2 cloves garlic, minced
2 pounds mushrooms, sliced
6 cups broth, chicken or vegetable (I used a good bouillon powder in water)
1 tablespoon soy sauce
1 carrot, grated
1/4 cup toasted flour

To Toast Flour: Put it into a frying pan over medium heat, and cook, stirring constantly, until lightly browned. This has half the thickening power of untoasted flour, but doesn't have a raw flavor and will dissolve without lumps in hot liquid. You can make this in quantity and store it in the cupboard, refrigerator or freezer.

Bring the wine to a boil in a large skillet. Gradually add onions and garlic; try to keep the wine simmering.

Gradually add the mushrooms, again trying to keep the wine simmering.

Lower the flame and simmer for about 10 minutes, stirring occasionally.

Bring the broth to a boil in a large saucepan. Add veggie mixture, carrot, and soy sauce, and cook, covered, for about 20 minutes.

Stir in toasted flour, and cook, uncovered for a few minutes or until slightly thickened.

Poster's Notes:
I made this for Shabbat, and my husband can't stop raving about it. I read about the technique of sautéing in wine some time ago (I don't remember where), which saves on fat and calories and adds flavor. You use 1/4 cup wine to replace 1 tablespoon of oil, but not more than 3/4 cup altogether. There is not a strong taste of wine using this technique, and most of the alcohol evaporates. If the wine isn't hot when you add the other ingredients then the flavor will not be as good.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving:64Calories; trace Fat (7.9% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 135mg Sodium.
Exchanges: 0 Grain(Starch); 1-1/2 Vegetable