WW Points: 3
1/2 cup dried porcini mushroom
1 tablespoon olive oil
2 leeks — thinly sliced
2 shallots — chopped
1 clove garlic — chopped
3 cups mushrooms — wild, chopped
5 cups beef stock
1/2 teaspoon dried thyme
2 tablespoons light cream
Soak porcini mushrooms in 1 cup warm water for 30 minutes. Drain and squeeze out excess liquid, reserving liquid. Chop porcini mushrooms.
Heat olive oil in a soup pot. Add leeks, garlic, and shallots and cook for 5 minutes until softened. Add wild mushrooms. Cook and stir until mushrooms begin to soften. Add beef stock and bring to a boil.
Add porcini, reserved mushroom liquid, dried thyme, and salt and pepper (to taste). Reduce heat, half-cover pan, and simmer for 20 minutes.
Pour 3/4 of the soup into a blender and blend until smooth. Return to pot and stir in cream, heat through. If soup is too thick, add more stock.
Per Serving: 144 Calories; 5g Fat (36.0% calories from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 2670mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.