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.