Subject: Jellied Mushroom Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue May 09 2000 - 21:42:49 EDT
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F O O D F U N N Y
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Reader Wendy Kimball of Marcola, Oregon sent us this true food funny.
From the mouths of babes...
When my children were young we tried to cook and bake as healthy as
possible. Tofu was a part of our diet and I had to disguise it as
much as possible. As my children got older they also got wiser and
could detect it no matter what I did. Our daughter would tell our son
"Mom is serving barfu again."
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T O D A Y ' S R E C I P E
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Jellied soups have always seemed elegant and sophisticated to me. I
remember my mother serving them on special occasions when I was a kid,
and ordering them in fancy New York City restaurants when my parents
treated us youngsters to an elegant dinner out. This recipe is
virtually fat-free and fairly explodes with flavor, so a little bit
goes a long way.
Jellied Mushroom Soup
4 cups (1 L) low-fat chicken consomme
1 lb (450 g) fresh mushrooms, finely chopped
2 Tbs (2 packets, 30 ml) unflavored gelatin
Salt and freshly ground pepper to taste
1 Tbs (15 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh tarragon, or 1/2 tsp (2 ml) fresh
1/4 cup dry sherry (optional)
Non-fat sour cream for garnish (optional)
Bring the consomme to a boil in a saucepan over moderate heat. Add
the chopped mushrooms and simmer covered for 15 minutes. Dissolve the
gelatin in 1/2 cup (125 ml) water and add to the soup. Add the salt,
pepper, parsley, tarragon, and optional sherry and remove from the
heat. Pour into individual soup bowls and refrigerate until set. Top
with non-fat sour cream if desired. Serves 6 to 8.
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