(All Organic If Possible)
4 Tablespoons good Butter
1 Leek or medium Onion
1 Clove Garlic
1 small Carrot
1 Pound Mushrooms
3 Tablespoons flour
1/2 Teaspoon Salt and Pepper
1/4 Teaspoon fresh Thyme
1 Quart Vegetable or Chicken Broth
1 and 1/2 cups Yogurt (drained)
2 Tablespoons Parsley (for garnish)
First I soaked Shitake mushroom stems I had dried and saved in order to soften them, then simmered in water for an hour, strained and used the broth for my soup base.
Mushroom Hummus Spread
Saved Shitake-stem-mush added to hummus
(Today I'll buy Parsley)
The recipe is from my Massachusetts friend who is fortunate to have cultivated wild mushrooms she harvests in the Fall.
The taste is deep and fine. She triples the recipe and freezes portions for Winter use.