Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Cups  boiling water
  1                Cup  dried mushrooms1oz.*see note below
                        vegetable oil cooking spray
  3                     chopped leeks -- white part only
  2        Tablespoons  flour
  1         Tablespoon  curry powder
  4               Cups  skim milk
  1                     chicken boullion cube
  2               Cups  portobello mushrooms chopped
  4               Cups  shiitake mushrooms chopped
  1         Tablespoon  dry sherry
  1         Tablespoon  fresh chervil chopped

Preparation:

* oyster, morel, porcini...you pick Put the boiling water over the dried mushrooms in a bowl and set aside. Preheat a heavy stockpot over medium high heat for 1 minute, then spray twice with vegetable oil. Add the leeks and saute for about 3 minutes, stirring constantly, until translucent. Add the flour and curry powder. Stor with wooden spoon until leeks are well coated. Add milk and boullion cube. Raise the heat to high and cook just until the boullion form around the edge. Reduce heat to low, whisk until all ingredients are thouroughly combined. Stir in fresh mushrooms and cook until soup is at desired thickness. Meanwhile, remove the reconstituted mushroom from their soaking liquid, strain, squeeze out excess moisture and roughly chop. Add mushrooms to stockpot and cook 1 minute more. Remove from heat, stir in the sherry and garnish with chopped chervil.

Nutritional Information:

599 Calories (kcal); 4g Total Fat; (5% calories from fat); 40g Protein; 101g Carbohydrate; 18mg Cholesterol; 577mg Sodium