Title: Wild Mushroom Soup with Sherry
Categories: Toohot10
Yield: 6 servings

1 oz Dried Porcini mushrooms
1 c Boiling water
2 tb Butter
1/2 c Finely-chopped onion
4 Garlic cloves; thinly sliced
6 oz Fresh Shiitake mushrooms;
-stemmed, caps sliced
1/2 c Dry Sherry
4 c Vegetable Stock or chicken
-stock; see * Note
4 oz Enoki mushrooms; trimmed
Salt; to taste
Freshly-ground black pepper;
-to taste
Dry Sherry; for drizzling
Chopped epazote; oregano or
-chives

* Note: See the "Vegetable Stock" recipe which is included in this
collection.

Place Porcini in a 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 the Porcini.
Melt butter in heavy large saucepan over medium-high heat. Add onion and
saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and
saute 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. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6340 broadcast 01-08-1997) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-16-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.