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mushroom-soup recipe

Date:    Mon, 31 Jan 94 09:13:56 EST
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
 Midwinter Mushroom Soup
                for one
 1/4       Cup       minced onion
 1/2       lb        button mushrooms
 1 3/4     Cup       vegetable stock
 2         Tbsp      garbanzo flour
 3         leaves    kale (about 2 cups lightly packed)
 1/8       tsp       celery seed
 3         cloves    garlic, roasted
 1/4       tsp       salt
 1/8       tsp       black pepper, freshly ground
      In a medium-size sauce pan on low heat, braise/deglaze
 onions, using spoonfuls of stock to loosen browned onions.
 While the onions are cooking, clean mushrooms and chop; small
 ones in halves, larger mushrooms in quarters or sixths.
 When onions are richly colored, 2 Tbsp of the stock, celery
 seed, and mushrooms to the sauce pan, increase heat to
 medium, and cook, covered, for 5 minutes.  After the five
 minutes have passed, stir the mushrooms, cover, and cook
 another 10 minutes.  Peel the roasted garlic cloves and
 coarsely puree with a knife.  Mix the garbanzo flour and
 3 or 4 Tbsp of the stock, to make a smooth paste.  Slice the
 kale into thin strips (about 1/4 inch).  When the mushrooms
 have cooked for the full fifteen minutes, add remaining
 stock, salt, garlic, and garbanzo paste to the pan.  Bring
 the soup to the boil, reduce heat, and simmer for 5 to 10
 minutes.  Stir pepper and sliced kale into the soup and
 serve immediately.
 Notes: 1) spinach may be substituted for the kale
        2) garbanzo flour should be available in
        middle-eastern groceries or natural food stores.
        If you can't find it, defatted soy flour or a
        mixture of 1 Tbsp flour, lightly toasted, and
        1 Tbsp nutritional yeast could be substituted.
        However, it really is better with the garb. flour.
        3) to braise/deglaze onions: Let the onions cook,
        undisturbed, until they just begin to brown and
        stick.  Add 1 Tbsp  vegetable stock to the pan
        and stir to dissolve browned bits.  Continue to
        cook until onions again brown and stick.  Deglaze
        with another Tbsp of water or stock.  Repeat
        this procedure until the onions are richly
 kwvegan vegan