Enoki soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Low-sodium beef bouillon |
| 1 | small | Carrot, thinly sliced |
| 1 | Inner stalk of celery, | |
| Chopped | ||
| ½ | small | Bay leave |
| 1 | teaspoon | Dried mint |
| 1 | tablespoon | Sugar |
| 2 | cups | Red wine |
| 1 | quart | Very ripe strawberries |
| Hulled | ||
| 16 | Enoki mushrooms, trimmed and | |
| Washed | ||
Directions
In a saucepan, combine first seven ingredients. Bring to a boil, then simmer partially covered, for 20 minutes. Cool and strain the stock, discarding the vegetables. In a food proicessor, combine strawberries and one cup of stock. Puree. Mix puree with remaining stock. Chill two hours. Float four mushroms in each bowl.