Soup’s On: Hot Peanuts, Wild Mushrooms

Warm breads and steaming soups are our idea of a great winter meal. The fact that the following two soups are meatless makes them lower in cholesterol than meat-based soups, although, in the case of the peanut soup, not necessarily lower in fat. The fact that both soups are made with milk, along with either a grain (barley) or a legume (peanut), makes them both complete in protein.

The Portales Peanut Soup was initially inspired by a trip to Portales, N.M., where we tasted freshly harvested and toasted peanuts. The recipe here includes a quick toasting in the microwave. The Forge restaurant, outside Denver, gave us the idea for combining peppers and peanuts--their specialty is a peanut butter-stuffed jalapeno pepper.

The Vegetarian Wild Mushroom and Barley Soup is deceptively rich tasting while actually being very low in fat. The wild mushrooms impart a subtle woodsy flavor, while the barley adds a nutty texture.

The corn bread is a tasty partner for both soups. We prefer to bake corn bread in a conventional oven, not only because it gets crusty but also because it is a more sensible use of cooking time. When you melt the butter in a microwave oven and then bake the corn bread in a conventional oven, the microwave is freed up for simmering the soup.

If you are not a hot-pepper lover you may eliminate the jalapeno pepper and still have a very respectable soup.

PORTALES PEANUT SOUP 1/4 cup shelled, skinned peanuts, coarsely chopped 1 tablespoon peanut oil 1 medium onion, minced 1 tablespoon flour 2 cups chicken broth 1 cup creamy-style peanut butter 1 cup evaporated low-fat milk or nonfat milk 1 tablespoon fresh lemon juice 2 tablespoons finely chopped jalapeno chile 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika 4 lemon slices

Place peanuts on paper plate and microwave on HIGH (100% power) 2 to 3 minutes to toast. Set aside.

Combine oil and onion in 3-quart microwave-safe casserole. Microwave on HIGH until onion is tender, 1 to 2 minutes. Stir in flour until well blended. Stir in chicken broth and peanut butter, but don’t be concerned with smoothness. Cover tightly with lid or plastic wrap, turned back slightly on 1 side, and microwave on HIGH 4 minutes. Stir well to make smooth soup.

Stir in milk, lemon juice, jalapeno, pepper and paprika. Cover again and microwave on HIGH to heat through, 5 to 7 minutes.

To serve, sprinkle each bowl with some chopped peanuts and top with 1 lemon slice. Serve with tortilla chips. Makes 4 servings.

VEGETARIAN WILD MUSHROOM AND BARLEY SOUP 1 (.07-ounce) package dried shiitake mushrooms 2 cups water 1/2 cup pearl barley 1 pound fresh mushrooms, trimmed 1 teaspoon olive oil 1 medium onion, chopped 1 clove garlic, minced 4 cups vegetable broth (made from cubes) 1 tablespoon fresh lemon juice 1/4 cup chopped fresh parsley 2 tablespoons Madeira or dry Sherry 1 (12-ounce) can evaporated skim milk

Place dried mushrooms in 4-cup glass measure and add 1 cup water. Microwave on HIGH (100% power) 3 minutes. Set aside.

Place barley in 2-quart microwave-safe casserole and add 1 cup water. Cover tightly with lid or plastic wrap, turned back slightly on 1 side. Microwave on HIGH until boiling, 4 to 5 minutes. Microwave on MEDIUM (50% power) until all of water has been absorbed, 7 to 8 minutes.

Meanwhile, chop fresh mushrooms very fine in food processor. Strain dried mushrooms, reserving soaking liquid. Discard tough stems. Cut mushrooms into 1/2-inch pieces.

Pour oil over onion and garlic in 3-quart microwave-safe casserole. Microwave on HIGH 1 minute. Add shiitake mushrooms and soaking liquid, cooked barley, chopped mushrooms, broth, lemon juice, parsley and Madeira to casserole. Cover tightly with lid or plastic wrap, turned back slightly on 1 side. Microwave on HIGH 20 minutes, stirring once. Add milk and microwave on HIGH 2 minutes more. Makes 4 servings.

We think the low-cholesterol version is just as tasty as the original. If you have blue cornmeal, it may be substituted for yellow or white cornmeal.

OVEN-BAKED CORN BREAD 1/4 cup butter 1 cup cornmeal 1 cup flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt, optional 1 cup milk 1 egg, lightly beaten

Grease 8- or 9-inch-square baking dish or 12-cup muffin pan (or use muffin papers).

Place butter in 1-cup glass measure and microwave on MEDIUM (50% power) until melted, 1 to 2 minutes.

Combine cornmeal, flour, sugar, baking powder and salt in large bowl. Stir together melted butter, milk and egg in smaller bowl and stir into dry ingredients until just moistened. Pour batter into prepared pan or spoon into muffin cups.

Bake bread in conventional oven at 400 degrees until golden, and wood pick inserted in center comes out clean, 20 to 25 minutes. Serve warm. Bake muffins until golden, and wood pick inserted in center comes out clean, 15 to 20 minutes. Makes 12 squares, slices or muffins.

Variation:

No-Cholesterol Corn Muffins:

Line muffin-tin cups with muffin papers instead of greasing them. Substitute canola oil for butter. Substitute nonfat milk for whole milk. Substitute 2 beaten egg whites for 1 whole egg.