Spiced Black Bean Burger

Spiced Black Bean Burger (serves 2)
from Carmichael Training Systems http://www.trainright.com/articles.asp?uid=3442&p=3440
1 15- to 16- ounce can black beans, rinsed, drained
¼ block extra firm tofu, chopped, crumbled
1/3 cup chopped red onion
½ cup dry breadcrumbs
2 tablespoons med-hot chunky salsa
1 teaspoon ground cumin
½ teaspoon hot sauce

1. Drain and rinse beans (significantly reduces the sodium content). Using a fork, mash bean in medium bowl.
2. Drain the tofu. Using a fork, mash the tofu and add to bean mixture.
3. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot sauce. Season with salt and pepper to taste.
4. Using moistened hands, shape bean mixture into two 3.5- to 4.5- inch diameter patties.
5. Prepare grill (med-high heat). Brush grill rack with vegetable oil. Grill burgers until heated through, about 3 minutes per side.

Nutrient Information: per single serving
Calories 366, Carbs 57g, Protein 22g, Fat 5.5g, Sat. Fat .5g, Fiber 16g, Sodium 820mg*

*To reduce sodium even more, try Goya Low Sodium Black Beans, which have as little as 140 mg per ½ cup serving compared to 400 mg in most canned black beans.

Grilled Flatbread (serves 4)
½ teaspoon dry, active yeast

1 tablespoon olive oil
1 ¾ cup whole wheat flour
1 teaspoon salt

1. Place ¾ cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
2. Add olive oil, flour and salt and mix to combine.
3. Turn the dough onto a well-floured surface, knead 2 minutes or until elastic.Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
4. Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece 10 1/8 inch thick round.
5. Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
6. Grill the flatbread for 2 minutes, brush the side that’s facing up with olive oil and flip the rounds.
7. Grill for 2 minutes, remove from the grill and serve warm.

Nutrient Information: per single serving
Calories 220, Carbs 28g, Protein 7g, Fat 4.5g, Sat. Fat .5g, Fiber 7g, Sodium 475mg

Ginger Chicken with Broccoli

Ginger Chicken with Broccoli
From Runners World 01/07/2008
Marinade for chicken slices
1 1/2 pints (3 cups) chicken stock or water
16 oz chicken breast, thinly sliced
2 eggs
2 TB cornstarch
2 TB vegetable oil
1/4 Tspn white pepper
1/4 Tspn salt
Combine ingredients and let marinate in the refrigerator for at least 3 hours.

Sauce
1/2 cup wheat free soy sauce
2 TB rice vinegar
2 TB sugar
1/2 cup chicken stock
Combine ingredients and set aside.

Vegetables and Aromatics
3 TB vegetable oil
2 TB minced Ginger (or use 2 t. dried ginger
2 TB minced Scallions
1 Tsp minced Garlic
1/2 pound Broccoli trimmed to 2"-3" florets (can use defrosted)

Finishing Touches
4 TB dry cornstarch dissolved in 8 TB cold water
Pure Sesame Oil

Procedure:

1. In a seasoned wok place 1 1/2 pints (3 cups) of chicken stock or water. Bring to a boil then down to a simmer.
2. Carefully place marinated chicken slices into the simmering liquid. Carefully separate with a pair of chop sticks to cook evenly about 2/3 of the way (about 2-3 minutes).
3. Remove chicken from liquid, and drain.
4. At this point you can either cook the broccoli until "tender crisp" in the liquid you cooked the chicken in or steam the broccoli until "tender crisp" in a bamboo or metal steamer, or in the microwave.
5. Assemble cooked broccoli in a ring pattern onto your serving plate. Keep warm.
6. Drain liquid from wok, clean thoroughly and heat 3 TB of vegetable oil in the bottom.
7. Stir-fry the ginger scallions and garlic on medium heat until the flavors and aromas are released, about 5 to 8 seconds.
8. Add sauce ingredients and bring to a simmer.
9. Add the cooked chicken back in while stirring and cooking until tender and cooked through, about 2-3 minutes.
10. While sauce is simmering, add half of the cornstarch mixture to thicken. Cook briefly and check consistency; sauce should coat the back of a spoon. You can add more cornstarch mixture as needed.
11. Taste sauce and adjust seasonings if needed.
12. Drizzle with 1 Tsp of sesame oil and pour chicken with sauce into the center of the broccoli ring.
13. Serve with steamed white or brown rice, or noodles.

Nutrition info below does not include rice or noodles.
4 servings
Per serving:380 calories,20 g fat (46% calories), 23 g carbs (24.2%), 29 g protein (29.9%)
For lower fat version, reduce oil in marinade to 1Tb, reduce oil needed to stir-fry aromatics to 2 tsp.Lower-fat version, per serving:300 calories10 g fat (29.7 % of calories)23 g carbs (31.5%)29 g protein (38.9%)

Chicken Breast

50 Ways to Feed Your Muscles
By Phillip Rhodes, Men's Health Magazine
50 Ways to Prepare Chicken Breast

STIR-FRYING Basic technique: Cut the raw chicken into bite-sized pieces or thin strips. Cook them in a nonstick skillet or wok over medium-high heat for 3 to 5 minutes or until browned. Then add the remaining ingredients in the order listed. Cook for 5 more minutes, stirring frequently.

Tip: Sesame oil gives stir-fries their distinct flavor. Its nutritional profile is similar to that of olive oil (i.e., high in the unsaturated fats you want). But if you don't have sesame, use canola or peanut oil, since olive oil can burn at high temperatures.
1. 1 Tbsp reduced-sodium soy sauce; 2 tsp sesame oil; 1/2 c green or red bell pepper, cut into strips; 1/4 medium onion, cut lengthwise into strips; 1/2 tsp red pepper flakes
2. 1 Tbsp hoisin sauce; 2 tsp sesame oil; 1/3 c matchstick carrots; 1/3 c chopped celery; 1 green onion, sliced; 2 Tbsp chopped, unsalted peanuts
3. 1 Tbsp reduced-sodium soy sauce; 2 tsp sesame oil; 1/2 c asparagus tips; 2 Tbsp chopped, unsalted cashews
4. 1 Tbsp reduced-sodium soy sauce; 1 Tbsp lemon juice; 1 tsp lemon zest; 1 tsp honey; 1 clove garlic, crushed; 1/2 c snow peas; 1 c chopped celery
5. 1 whisked egg; 1/2 c (or more) chopped broccoli; 1/4 medium onion, cut lengthwise into strips; 1/2 tsp red pepper flakes; 1 Tbsp reduced-sodium soy sauce
6. 1 whisked egg; 1/2 c snow peas; 1/2 c green or red bell pepper, cut into strips; 1/4 onion, cut lengthwise into strips; 1 Tbsp hoisin sauce

BAKING Basic technique: Preheat the oven to 350°F and bake the chicken breast for 20 to 25 minutes, or until an internal roasting thermometer reaches 170°. Don't overcook it. Err on the side of tenderness. An overcooked, dried-out chicken breast won't give you salmonella, but you probably won't want to eat it in the first place.

Tip: Quickly searing the breast in a hot skillet will help avoid dryness because it locks in the bird's juices.

Sauced: Watery ready-made sauces like salsa will bake fine—some of the liquid will boil away as the chicken bakes. But thicker sauces, like barbecue or ranch, need water or broth mixed in, otherwise you'll be left with a sticky, blackened char.

Tip: Use a small baking dish to keep the meat covered with sauce.
7. 1/3 c salsa
8. 2 Tbsp jalapeño cheese dip, 2 Tbsp salsa, 1 Tbsp water
9. 2 Tbsp marinara sauce, 2 Tbsp water
10. 2 Tbsp barbecue sauce, 2 Tbsp water
11. 2 Tbsp ranch dressing, 2 Tbsp water
12. 2 Tbsp Dijon mustard, 2 Tbsp honey, 1 tsp olive oil
13. 3 Tbsp chicken broth; 1 Tbsp mustard; 1 clove garlic, crushed
14. 2 Tbsp condensed mushroom soup, 2 Tbsp water
15. 2 Tbsp pesto, 2 Tbsp reduced-sodium chicken broth
16. 2 Tbsp reduced-sodium soy sauce, 1/4 c crushed pineapple with juice
17. 3 Tbsp chicken broth, 2 Tbsp light coconut milk, 1/4 tsp curry powder
18. 1/3 c chicken broth, 1 Tbsp maple syrup, 1 Tbsp apple juice
19. 3 Tbsp red wine vinegar; 1 Tbsp barbecue sauce; 1 clove garlic, crushed
20. 2 Tbsp hot sauce, 2 Tbsp Worcestershire sauce, 1/4 tsp chili powder
21. 2 Tbsp lemon juice, 2 Tbsp orange marmalade, 1/4 tsp rosemary

Rubbed Rub one of the following spice mixtures evenly over each breast, then hit the chicken with a shot or two of cooking spray (not too much, though) to hold the rub in place and help form a light crust when cooking.
22. Tex-Mex style: 1/4 tsp each garlic powder, chili powder, black pepper, and oregano; pinch of salt
23. Southwestern: 1/4 tsp each black pepper, chili powder, red pepper flakes, cumin, and hot sauce
24. French: 1/4 tsp each dried basil, rosemary, and thyme; pinch of salt and pepper

Crusted A whisked egg acts like glue, holding the crust to the meat. It also gives your poultry a small protein boost. Crack one open in a shallow bowl, whisk it, and dip the chicken in it. Tip: Put your crust ingredients in a shallow plate instead of a bowl—it'll be much easier to coat the breast evenly.
25. Nut crusted: Dip the chicken in the egg, then roll it in 1/3 c nuts of your choice, finely chopped. Spray lightly with cooking spray.
26. Parmesan crusted: Dip the chicken in the egg, then roll it in a mixture of 1 Tbsp finely grated Parmesan cheese, 1 Tbsp Italian bread crumbs, and a pinch of black pepper.
27. "Like fried": Dip the chicken in the egg, then roll it in 1/2 c crushed cornflakes or bran flakes. Spray lightly with cooking spray.

Stuffed Relax, this isn't hard. First, pound the heck out of the chicken breast with a meat tenderizer or the heel of your hand—you want it to be uniformly thin. (Just be careful not to tear it.) Then, arrange your ingredients on the breast, roll it up, and secure it with toothpicks or kitchen twine so it doesn't come undone while it's baking.
28. 1 slice Cheddar cheese, 2 slices deli ham, 1/4 tsp black pepper
29. 1 slice mozzarella cheese; 3 slices pepperoni; 3 leaves fresh basil, chopped
30. 1 slice mozzarella; 1/4 c chopped tomatoes; 3 leaves fresh basil, chopped
31. 1 small handful baby spinach leaves, chopped; 1 Tbsp blue-cheese crumbles; 1 clove garlic, crushed
32. 1 slice mozzarella, 1 slice salami, 1 Tbsp chopped roasted red pepper
33. 1 1/2 Tbsp part-skim ricotta cheese, 1 Tbsp chopped sun-dried tomatoes, 1/4 tsp oregano
34. 1 1/2 Tbsp part-skim ricotta cheese, 1 Tbsp diced olives, 1/4 tsp lemon zest
35. 1 Tbsp pesto, 1 Tbsp shredded Parmesan cheese, 1/4 tsp black pepper

GRILLING, SEARING, OR GEORGE FOREMAN-ING
Basic technique: Heat the grill, place a nonstick skillet over medium-high heat on the stove until it's hot, or power up the Foreman. Add the marinated chicken, cooking 3 to 5 minutes per side (6 to 8 total on the Foreman), or until an internal roasting thermometer reaches 170°F. The chicken doesn't stop cooking when you take it off the heat. If it's still hot, it's still cooking.

Marinades: Marinades need only about an hour or so to penetrate the meat. Whether you're cooking one chicken breast at a time or four at once, just mix the marinade ingredients well in a resealable plastic bag, drop in the chicken, seal, shake, and refrigerate.

Tip: If you're grilling, make a little extra marinade and reserve it in a separate bag or bowl. Brush it on the chicken during cooking to keep the meat moist.
36. 2 Tbsp bourbon, 1 tsp deli-style mustard, 1/4 tsp black pepper
37. 2 Tbsp bourbon; 1 tsp honey; 1 clove garlic, crushed
38. 2 Tbsp white wine; 1 clove garlic, crushed; 1/4 tsp thyme
39. 2 Tbsp red wine; 1 tsp barbecue sauce; 1 clove garlic, crushed
40. 2 Tbsp Coca-Cola, 1/4 tsp black pepper
41. 2 Tbsp balsamic vinaigrette, 1/4 tsp rosemary
42. 2 Tbsp lemon juice, 1/4 tsp lemon zest, 1/4 tsp black pepper
43. 2 Tbsp plain yogurt, 1/4 tsp dill
44. 2 Tbsp plain yogurt, 1 tsp olive oil, 1/4 tsp curry powder
45. 2 Tbsp lime juice, 1 tsp olive oil, 1/4 tsp cilantro
46. 2 Tbsp lime juice, 1/4 tsp cumin, 1/4 tsp red pepper flakes
47. 2 Tbsp orange juice, 1/4 tsp powdered ginger, 1/4 tsp cilantro
48. 2 Tbsp orange juice, 1 Tbsp hoisin sauce, 1/4 tsp red pepper flakes
49. 1 Tbsp reduced-sodium soy sauce, 1 tsp sesame oil, 1/4 tsp red pepper flakes
50. 2 Tbsp pineapple juice; 1 clove garlic, crushed; 1/4 tsp black pepper

Curried Rice

Curried Rice
1 cup chopped onion
1 cup chopped green peppers
2 tablespoons butter or margarine
1 cup uncooked rice
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
2 cups chicken broth
2 tablespoons chopped fresh parsley

Cook onion and green peppers in butter in large saucepan until tender. Add rice, pepper, turmeric and curry; brown slightly. Add chicken broth; stir well. Bring to a boil. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat; stir in parsley.
Makes 6 servings
Recipe provided courtesy of USA Rice Federation. Modified.

Triple Mushroom and Rice Fajitas

Triple Mushroom and Rice Fajitas
http://www.recipezaar.com/290379
Ingredients
1/2 cup uncooked regular brown rice
1/4 cup water
2 tablespoons lime juice
1 tablespoon olive oil
2 large garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon salt
3 ounces portabella mushrooms, stemmed and thinly sliced
3 ounces fresh chanterelle mushrooms or oyster mushrooms, thinly sliced
3 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 medium green pepper or red pepper, cut into thin strips
4 green onions, cut into 1 1/2 inch pieces
8 flour tortillas, 8 inch

Directions

1. Cook rice according to package directions, except omit the salt.
2. In a large ziplock bag, combine the water, lime juice, oil, garlic, cumin, oregano, and salt.
3. Add mushrooms, pepper strips, and green onions.
4. Seal the bag and turn to coat ingredients evenly.
5. Marinate at room temperature for 15 to 30 minutes.
6. Stack tortillas and wrap in foil. Heat in a 350º oven for 10 minutes to soften.
7. In a large skillet, cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until peppers are tender and all but about 2 tbsps of the liquid has evaporated, stirring occasionally.
8. Stir in cooked rice and heat through.
9. To serve, spoon mushroom-rice mixture onto warmed tortillas and roll up.

Pennsylvania Pasta with Crimini

Pennsylvania Pasta with Crimini
http://www.mushroomrecipes.com/crimrec1.html
Egg noodles are the heart and soul of Pennsylvania Dutch cooking. They are not as prevalent as pasta is in the Italian kitchen, but that is because the Pennsylvania Dutch have an equal fondness for potatoes. Egg noodles are almost always served as a side dish with meat, but can be used as universally as their pasta cousins.

Ingredients:
3 tablespoons butter
1/3 cup chopped onion
½ teaspoon ground coriander
½ teaspoon chili powder
1 teaspoon minced garlic
¼ teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
¼ cup dry red wine
1 teaspoon honey
1 tablespoon soy sauce
½ pound fresh crimini, sliced
5 ounces dried egg noodles
1 ½ tablespoons cornstarch, mixed with 1/3 cup cold water

Preparation:

1. Melt the butter in a skillet and add the onion. Sauté over medium-high heat until the onion is just translucent, 1 to 2 minutes. Stop the cooking by adding ½ cup water to the skillet. Stir in the seasonings, lemon juice, wine, sugar, and soy sauce. Add the mushrooms and turn the heat to low. Cover the skillet with a tight-fitting lid and simmer for 30 minutes.
2. Meanwhile bring a pot of lightly salted water (about 4 quarts) to a boil. Add the noodles and cook until just slightly firm. Drain.
3. While the noodles are cooking, stir the cornstarch mixture into the mushrooms and heat until thickened.
4. Place the noodles on a serving dish and spoon the mushrooms and sauce over.

This dish can be reheated very successfully.Serves 4

Mushroom Shrimp Pasta

Mushroom Shrimp Pasta
Ingredients:
8 oz linguine or other pasta
3 T olive oil
1 lbs fresh mushrooms, sliced
1 med. onion, chopped
1 T garlic, minced
1 lb shrimp, peeled and deveined
Parmesan cheese, grated

Directions:

1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water when draining.
2. In large skillet, heat oil. Add mushrooms and onions. Saute until mushrooms are softened and most of the liquid is evaporated, about 5 minutes.
3. Add garlic and shrimp and saute until shrimp turn pinkish, about 3 minutes, stirring. Stir reserved pasta cooking water and cook 1 more minute. Toss shrimp mixture with cooked linguine.
4. Sprinkle with parmesan cheese and season to taste with salt if desired.

Tried 2/25/08 - good

Zesty Shrimp and Pasta

Low-Fat Zesty Shrimp and Pasta
http://food.yahoo.com/recipes/kraft/53322/low-fat-zesty-shrimp-and-pasta
Ingredients:
1 lb cleaned, shelled large shrimp (21 to 30 count)
3/4 c bottled Italian Salad Dressing, divided use
2 c sliced fresh mushrooms
1 small onion, thinly sliced
1 (14 oz) can artichoke hearts, drained, cut into halves
1 T chopped fresh parsley, optional
8 oz linguine or similar pasta, cooked as directed on package
Grated Parmesan Cheese


Directions:

1. Cook and stir shrimp in 1/2 cup of the dressing in large skillet on medium-high heat 2 min.
2. Add mushrooms, onions, artichokes and parsley. Continue cooking until shrimp turn pink and vegetables are tender, stirring frequently.
3. Toss with hot cooked linguine and remaining 1/4 cup dressing in large serving bowl. Sprinkle with cheese.
   Yield: 6 servings

Asparagus Vegetable Medley

Asparagus Vegetable Medley for the crock pot
Ingredients:
2 lbs asparagus cut into 1" pieces
2 large leeks (white part only), rinsed well and halved lengthwise and sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/3 cup homemade or canned vegetable broth
1/4 cup red or white wine vinegar
2 1/2 tsp dried dill weed
1 1/2 tsp dried tarragon, crushed
1-2 Tbs extra-virgin olive oil

1. In your crockpot, mix together the asparagus, leeks, green and red bell peppers, broth, 3 tablespoons of the vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of the tarragon.
2. Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the asparagus is tender but still slightly crisp. Drain off and discard the cooking liquid.
3. Mix in the remaining 1 tablespoon vinegar, 1/2 teaspoon dill weed,and 1/2 teaspoon tarragon. Add olive oil to taste.
4. Serve immediately or refrigerate and serve chilled.

Shrimp

http://www.weloveseafood.com/ShrimpsWithStirFriedNoodles.html
http://www.weloveseafood.com/DillShrimpRecipe.html
http://www.weloveseafood.com/Curry-shrimps-with-zucchini.html
Shrimp Scampi Linguini
http://www.shrimprecipes.org/asian-grilled-shrimp.html
http://www.shrimprecipes.org/garlic-shrimp.html

Spicy Garlic Rosemary Shrimp

Spicy Garlic Rosemary Shrimp
Recipe courtesy Sara Moulton, 2006 Television Food Network, G.P.
1 pound medium shrimp, deveined, peeled, tail end left on
2 T olive oil
2 cloves garlic, thinly sliced
1 T minced fresh rosemary leaves
1 t hot red pepper flakes
Salt and freshly ground black pepper
Lemon juice
To a large skillet, add olive oil and garlic slices and cook over moderate heat until golden. Remove garlic chips. To the skillet, add rosemary, pepper flakes, and shrimp, and cook, stirring, until just cooked through, about 3 minutes. Season with salt and pepper, to taste, and transfer to serving dish. Squeeze some lemon juice over shrimp.

Mushroom Soup

Anthony Bourdain's Les Halles Cookbook, 2004
http://www.epicurious.com/recipes/food/views/231145
This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight.
Servings: Makes 4 servings. Recipe may be doubled very easily.
Ingredients:
6 T butter
1 small onion, thinly sliced
12-16 oz button mushrooms or substitute cremini
4 c light chicken stock or broth or substitute vegetable stock
1 sprig of flat parsley
Salt and pepper
2 oz high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment:
Medium saucepan, Wooden spoon, Blender
Method:

1. In the medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color.
2. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
3. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
4. When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Improvisation:

To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.

For a thicker consistency, blend only half of the soup mixture.

If you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving.

Tried Feb 2008 - GOOD!

Creamy Roasted Mushroom Soup

Bon Appétit November 2002
Big chunks of portobello and shiitake mushrooms make for a hearty soup.
Servings: Makes 8 to 10 servings.
Ingredients:
1 lb portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
1/2 lb shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
6 tablespoons olive oil
3 14-ounce cans (or more) vegetable broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira
3 tablespoons all purpose flour
1 cup whipping cream
3/4 teaspoon chopped fresh thyme
Preparation:

1. Preheat oven to 400°F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
2. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
3. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes.
4. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.)

May substitute cooking Sherry for the Madeira if necessary.

Vegetarian Crock Pot Recipes

http://whatscookin.proboards4.com/index.cgi?board=Crockpot&action=display&thread=1124762884

http://whatscookin.proboards4.com/index.cgi?board=Crockpot&action=display&thread=1119754108