Yum! I made this for dinner tonight. I invented to recipe a few years
ago from the scroungings of my fridge, but now it's a fall favorite. I
used to call it "Multiple Mushroom Soup" because it's a fun name to
say, but I was told it sounded silly. Stuffy old fuddy-duddies. So you
can call it what you want. (Funky fungus soup, anyone?)

6 c veggie broth
1/2 lb white mushrooms
1/2 lb assorted wild mushrooms (I used shiitake, oyster, and crimini)
1 lg onion (1 used 2 shallots instead) sauteed til golden
1 package wild mushroom tortellini (I use the small contadina ones;
couldn't find the mushroom filling tonight so i used spinach-garlic
tortellini. It was OK but better with the mushrooms!)
1 c sour cream
**********
minced green onions/scallions
**********
stale bread
olive oil
garlic powder, paprkia, salt, pepper



1. Slice some of the mushrooms and chop the other half finely. Simmer
them in the stock, covered, for a long time. An hour if you've got it,
less if you're on quick-cook mode, but at lesat 20 minutes.

2. Seperately, saute the onion or shallot until golden and soft. Stir
into the broth after it's simmered for a while.

3. OPTION: ***This was tonight's variation. Not sure if I like it
better or not. Still thinking about it. I removed about 1/3 of the
mushrooms and some broth and pureed them. Then I removed a ladleful of
broth and stirred in about 2 t of flour. Then it all went back into the
soup. Simmered some more to thicken it up. Without this, it's a thin,
brothy soup. Which I like - just wasn't in the mood for it.****

4. Add tortellini and cook 5 - 10 minutes, until tender.

5. Whisk in sour cream and heat gently. Do not boil it.

While the soup is simmering, make the garlic croutons:
Cut stale bread into cubes. Spray or brush with olive oil or melted
butter. Sprinkle with spices on all sides. Toss the together in a bowl
to get them to coat evenly. Bake at 375 (I use the toaster oven) for 5
minutes or until golden on all sides. Turn them occasionally. You can
also toast them in a skillet if you don't want to use the oven.

Top the soup with the croutons and green onions.

Serve with a huge salad full of good leafy greens and veggies and nuts
and cheeses. Tonight we had baby spinach and red lettuce (from a bag
salad) with pecans, red onions, dried cranberries, celery, cucumber,
hearts of palm, avocado, and red peppers with long shreds of asiago
cheese and a light bsaalmic vinaigrette dressing.

We also had some dinner rolls from out of the freezer. Heated, buttered
and dunked in the soup. Yum!

This was a delicious dinner! The soup is an essence of pure mushroom,
especially when you can find the right tortellini =P The salad offset
it well fof flavor and tezture. The bread warmed up and got crispy on
the outside, then got soft inside after a dip in the soup. Nice glass
of cabernet sauvignon alongside.

Leftover candy for dessert. M&M M'azing bars, peanut butter flavor and
crispycrunchy flavor. Those things are awesome!

Banana-sunflower bread in the oven for breakfast tomorrow. Smells
wonderful.

Tuna-egg-dill salad made for tomorrow's lunch, to be served over a
fistful of leftover salad greens.

Life is good!

This recipe sounds really special! I am making a mushroom soup from
time to time but it's not even close to what you've put together! I
am using white mushrooms, some porcini and potatoes, half of which I
crush to give the soup a thick consistency.
Once again, thanks for this recipe, I'll try it next Saturday when I
have 4 of my friends for lunch.
If you are interested, there is a site where you could submit it and
maybe get published, if people likes it : www.cookabook.com

In article .com>,
"Jude" > wrote:

> Yum! I made this for dinner tonight.

Just now getting around to reading it, Jude. It sounds excellent and
I've saved it. Thanks for posting it,
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.