Wild mushroom soup with sherry

4 servings

Ingredients

Quantity Ingredient
1 ounce Dried Porcini mushrooms
1 cup Boiling water
2 tablespoons Butter
½ cup Finely chopped onion
4 Garlic cloves, thinly
Sliced
6 ounces Fresh Shiitake mushrooms,
Stemmed, caps sliced
½ cup Dry Sherry, plus additional
For garnish
4 cups Chicken stock or vegetable
Stock
4 ounces Enoki mushrooms, trimmed
Chopped epazote, oregano or
Chives

Directions

Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.

Melt butter in heavy large saucepan over medium high heat. Add onion and sautJ until tender, about 5 minutes. Add garlic, Shiitake and Porcini and sautJ until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors.

Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.

Yield: 6 servings

TOO HOT TAMALES SHOW #TH6340

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