In large bowl, cover shiitake mushrooms with 4 cups boiling water. Let soak 10 minutes. With slotted spoon, remove mushrooms from liquid, rinse and set aside; strain mushroom liquid and reserve. Coarsely chop soaked mushrooms. Measure reserved mushroom liquid, adding water as necessary to make 4 cups. Stir in tomato sauce and soy sauce.

In large saucepan, heat oil over medium heat. Add shallots, and cook, stirring often, 2 minutes. Add thyme and soaked and fresh mushrooms. Cover, and cook 5 minutes. Sprinkle mushroom mixture with flour, stir well, and cook 1 minute more.

Using whisk, add reserved liquid to broth and increase heat to bring to a simmer. Partially cover pot, and adjust heat. Simmer, whisking often, 10 minutes. Whisk in soy milk, sherry and parsley. Transfer soup to food processor or blender and process until mixture is smooth. Sprinkle soup with chopped parsley, and serve.

This recipe yields 4 servings.

Per Serving: 170 Cal; 9g Prot; 6g Total Fat (1 Sat. Fat); 22g Carb.; 0mg Chol; 388mg Sod.; 4g Fiber.

Comments: A loaf of crusty French bread and a sliced tomato salad dressed with olive oil and balsamic vinegar round out this meal.

Formatted for MC7 08-06-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 103 Calories; 4g Fat (31.4% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 384mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

Recipe By: Vegetarian Times

 

Vegetarian Times This magazine is edited for those who want to eat healthfully and live longer. Each issue provides enticing vegetarian recipes, food photography, editorial perspectives on health, nutrition and fitness. It also includes profiles of dynamic people involved with vegetarian cooking and eating and authoritative product news and reviews.