Fragrant Mushroom Soup
|Chicken stock||1 1⁄2 Quart|
|Dried mushrooms||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Freshly ground pepper||To Taste|
|Mushrooms||10 , cleaned and sliced|
|Low fat yogurt||1⁄2 Cup (8 tbs) (If Desired)|
Pour 2 cups of the stock over the dried mushrooms in a bowl.
Cover with a plate to keep mushrooms submerged.
Let stand until mushrooms are soft (about 45 minutes).
Drain; reserve liquid.
Remove tough center stems with a sharp knife and discard; chop mushrooms.
Combine reserved mushroom liquid, remaining chicken stock, dried mushrooms, and onion in a medium saucepan.
Simmer covered 30 minutes.
Season to taste with salt and pepper.
Stir fresh mushrooms into stock; cook 1 minute.
Serve immediately in soup cups.
Top with dollops of yogurt, if desired.