1 c  Assorted dried mushrooms

           -- oyster, morel & porcini
           -- (1 ounce dried mushrooms)
      2 c  Boiling water

           Light veg. oil spray
  1 1/2 c  Chopped leek

           -- white part only
      2 tb All-purpose flour

      1 tb Curry powder

      4 c  Skim milk

      1    Chicken boullion cube

      2 c  Chopped fresh portobellas

           -- mushrooms
           -- (3 small mushrooms)
      1 tb Dry sherry (optional)

      1 tb Chopped fresh chervil

  Combine the dried shrooms and boiling water in a bowl and set aside to
  soak.
  Preheat a stockpot over medium heat for 1 minute, then spray it twice
  (that's twice...) with the veg oil. Add the leeks and saute for about 3
  minutes, stirring constantly, until transluscent. Add the flour and curry
  powder. Stir with a wooden spoon til the leeks are well coated. add the
  milk and boullion cube. Raise the heat to high and cook just until the
  bubbles begin to form around the edges.
  Reduce heat to low and whisk until all ingredients are thoroughly combined.
  Stir in the fresh shrooms and cook for 5 minutes.
  Meanwhile, back at the ranch... remove the reconstituted shrooms from their
  soaking liquid, squeeze out excess moisture, and roughly chop. Add to the
  stockpot and cook for 1 minute more. Stir in the sherry. Garnish with the
  chopped chervil.
  fat = 1.6 g calories = 196
  From: jod@world.std.com (Julie E ODonnell)