Title: Cream of Shiitake Mushroom Soup
Categories: Soup Lowfat Diet Vegetarian
Yield: 4 Servings

1	qt	Milk; whole, low-fat or skim
1	sm	Onion; peeled and stuck with
2		Cloves
6		Whole peppercorns (or more)
1	pn	Salt
BOUQUET GARNI
		:Tie in cheesecloth,
6		Fresh parsley stems,
1/2	ts	Dried leaf thyme
1/2		Bay leaf
SOUP, CON'T
4	tb	Rice flour (or barley or oat flour)
4	tb	Cold milk (about)
8	oz	Shiitake mushrooms
OPTIONAL
6	tb	Heavy cream
2	tb	Madeira
		Reserved mushroom slices

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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