Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Low-sodium beef bouillon |
| 1 small | Carrot, thinly sliced |
| 1 \N | Inner stalk of celery, |
| \N \N | Chopped |
| ½ small | Bay leave |
| 1 teaspoon | Dried mint |
| 1 tablespoon | Sugar |
| 2 cups | Red wine |
| 1 quart | Very ripe strawberries |
| \N \N | Hulled |
| 16 \N | Enoki mushrooms, trimmed and |
| \N \N | Washed |
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.