Enoki soup

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.

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