Leek and Zucchini Pasta
INGREDIENTS:
2 1/2 c Nonfat Veg Chicken Broth,
-Low Sod
1/4 c Red Wine, Nonalcoholic,
-*Note
1 oz Dried Shiitake Mushrooms,
-**Note
1/2 tb Olive Oil, ***Note
2 Leeks, White Only, Chopped
2 tb Flour, Unbleached
2 c Low Sodium Beef Broth,
-****Note, Beef Flav
1 lb Mushrooms, *****Note,,
-Discard Stems
1 ts Dried Thyme
1/4 c Nonfat Sour Cream, I Omitted
2 tb Minced Scallions, I Forgot
-To Add
2 1/2 c Nonfat Veg Chicken Broth,
-Low Sod
1/4 c Red Wine, Nonalcoholic,
-*Note
1 oz Dried Shiitake Mushrooms,
-**Note
1/2 tb Olive Oil, ***Note
2 Leeks, White Only, Chopped
2 tb Flour, Unbleached
2 c Low Sodium Beef Broth,
-****Note, Beef Flav
1 lb Mushrooms, *****Note,,
-Discard Stems
1 ts Dried Thyme
1/4 c Nonfat Sour Cream, I Omitted
2 tb Minced Scallions, I Forgot
-To Add
*NOTE: Original recipe used nonalcoholic red wine... I didn't have any so I used regular red wine **NOTE: Original recipe used dried morel mushrooms...I didn't have any so I used the dried shiitake mushrooms
***NOTE: Original recipe used 1 T olive oil
****NOTE: Original recipe used 2 C reduced fat beef broth
*****NOTE: Original recipe used fresh white button mushrooms...I really strongly dislike white button mushrooms so I used fresh cremini mushrooms
In a 1 qt saucepan, bring 3/4 C of the broth, the wine and dried mushrooms to a boil over med-high heat. remove the pan from the heat and let stand for 20 min.
In a 4 qt pot, warm the oil over med-high heat. Add the leeks and cook, stirring frequently, until tender, 6 -
8 min. Add the flour and cook, stirring constantly, for 5 min.
Add the beef broth and the remaining 1 3/4 C of chicken broth. Cook, stirring constantly, until the soup thickens slightly and boils. Add the rehydrated mushrooms with their liquid, the cremini (or button) mushrooms and thyme. Reduce the heat and simmer, uncovered, until the mushrooms are tender, about 5 min. Remove from the heat.
Process the soup in batches in a food processor or blender until smooth. to serve, top each serving with a dollop of sour cream and 1/4 of the scallions.
Yield: 4
This was really good. I am going to use the left overs as a pasta topping.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork reggie@reggie.com
NOTES : Cal 350.2, Fat 3g, Carb 66.5g, Fib 3.1g, Pro 27.2g, Sod 468mg, CFF 6.6%.
***NOTE: Original recipe used 1 T olive oil
****NOTE: Original recipe used 2 C reduced fat beef broth
*****NOTE: Original recipe used fresh white button mushrooms...I really strongly dislike white button mushrooms so I used fresh cremini mushrooms
In a 1 qt saucepan, bring 3/4 C of the broth, the wine and dried mushrooms to a boil over med-high heat. remove the pan from the heat and let stand for 20 min.
In a 4 qt pot, warm the oil over med-high heat. Add the leeks and cook, stirring frequently, until tender, 6 -
8 min. Add the flour and cook, stirring constantly, for 5 min.
Add the beef broth and the remaining 1 3/4 C of chicken broth. Cook, stirring constantly, until the soup thickens slightly and boils. Add the rehydrated mushrooms with their liquid, the cremini (or button) mushrooms and thyme. Reduce the heat and simmer, uncovered, until the mushrooms are tender, about 5 min. Remove from the heat.
Process the soup in batches in a food processor or blender until smooth. to serve, top each serving with a dollop of sour cream and 1/4 of the scallions.
Yield: 4
This was really good. I am going to use the left overs as a pasta topping.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork reggie@reggie.com
NOTES : Cal 350.2, Fat 3g, Carb 66.5g, Fib 3.1g, Pro 27.2g, Sod 468mg, CFF 6.6%.