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.

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