Wild Mushroom Soup With Port

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Veg2, Vegetarian	6	Servings

INGREDIENTS

1	oz	Dried mushrooms
7		Hot water for soaking dried
		mushrooms
2	oz	Butter or margarine
6	oz	Onions, peeled and diced
4		Cloves garlic, crushed
1	oz	Shitake mushrooms
1/2	t	Grain mustard
3	oz	Mixed wild mushrooms
4		Port*
2	pt	Rich vegetable stock
10		Double cream
		Salt and freshly ground
		black pepper
		* crusted port

INSTRUCTIONS

Soak the dried mushrooms in hot water for 30 minutes until
reconstituted and set aside. Retain the soaking liquid. Place the
butter in a saucepan and melt over a gentle heat. Add the diced onion
and saut with the garlic until brown.  Add the sliced shitake mushrooms
and saut for a further 5-6 minutes.  Now add the washed and trimmed
wild mushrooms and saut again, stirring  regularly, for another 3-4
minutes. Next, add the dried mushrooms and  pour in the liquid they
have been soaking in, using a piece of muslin  to catch any remaining
grit. Add half the port and continue to cook,  adding some of the stock
and allowing it to reduce by about a half.  Then blend the soup in an
electric blender until smooth and return to  the pan. Now add the
double cream and bring gently to the boil. Add  the remaining port and
continue to simmer for a couple of minutes.  Finally pour in the
remaining stock, add the mustard, adjust the  seasoning, stir well and
serve.  Converted by MC_Buster.  NOTES : This is a good way of making a
relatively small number of  wild and dried mushrooms go a long way. It
is a very rich soup and  you won't need huge quantities of it.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 94 Calories From Fat: 69 Total Fat: 7.9g Cholesterol: 1.1mg Sodium: 118.1mg Potassium: 225.7mg Carbohydrates: 5.3g Fiber: 1.1g Sugar: 2.3g Protein: 2.2g