Wild Mushroom Soup With Sherry

Recipe Ingredients

1 oz	28g	Dried Porcini mushrooms
1 cup	237ml	Boiling water
2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Finely-chopped onion
4		Garlic cloves - thinly sliced
6 oz	170g	Fresh Shiitake mushrooms - stemmed, caps sliced
1/2 cup	118ml	Dry Sherry
4 cups	948ml	Vegetable Stock or chicken stock - see * Note
4 oz	113g	Enoki mushrooms - trimmed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Dry Sherry - for drizzling
		Chopped epazote, oregano or chives

Recipe Instructions

* Note: See the "Vegetable Stock" recipe which is included in this collection.

Place Porcini in a medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop the Porcini.

Melt butter in heavy large saucepan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6340 broadcast 01-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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