Enoki soup

4 Servings

Ingredients

QuantityIngredient
4cupsLow-sodium beef bouillon
1smallCarrot, thinly sliced
1Inner stalk of celery,
Chopped
½smallBay leave
1teaspoonDried mint
1tablespoonSugar
2cupsRed wine
1quartVery ripe strawberries
Hulled
16Enoki 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.