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    Shitake Spinach Soup


    Source of Recipe


    D.D., Santa Cruz, CA

    Recipe Introduction


    This light beef broth is flavored with slivers of shitake mushrooms, spinach, and diced potatoes.

    * Exported from MasterCook *

    Shitake Spinach Soup

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 medium dried shitake mushrooms
    -- (up to 12)
    3 tablespooons butter or margarine
    1 small onion -- diced
    6 cups regular-strength beef broth
    1 medium thin-skinned potato -- scrubbed and diced
    1 1/2 cups spinach leaves -- washed and firmly
    -- packed (about 1/2 lb)
    parsley -- finely chopped

    Cover mushrooms generously with water and let stand 30 minutes. Lift from water, drain, cut off and discard stems, and cut caps into 1/8-inch-wide slivers.

    In a 4- to 5-quart pan, melt 2 tablespoons butter over medium heat. Add onion; cook, stirring, until limp, about 5 minutes. Add broth and mushrooms. Cover and bring to a boil over high heat; add potato, reduce heat, and simmer until potato is tender enough to mash, about 10 minutes. Add spinach; cook, uncovered, until spinach is wilted, about 5 minutes.

    Pour into 4 to 6 individual soup bowls. Dot each serving with some of the remaining butter and sprinkle with parsley.

    Makes 4 to 6 servings.

    Source: D.D., Santa Cruz, CA, Sunset Magazine

    MC format by Judi Mae Phelps (judimae@earthlink.net)


    Source:
    "Sunset Magazine"

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