Free Recipe Wild Mushroom Soup with Sherry
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Wild Mushroom Soup with Sherry Recipe
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
Wild Mushroom Soup with Sherry Preparation
* 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 – 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.
Cooking Temperature:
Recipe Serves: 6
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