| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups, Jaw | 4 | Servings | |
INGREDIENTS
| 4 | c | Low-sodium beef bouillon |
| 1 | sm | Carrot, thinly sliced |
| 1 | Inner stalk of celery, | |
| Chopped | ||
| 1/2 | sm | Bay leave |
| 1 | ts | Dried mint |
| 1 | tb | Sugar |
| 2 | c | Red wine |
| 1 | qt | Very ripe strawberries |
| Hulled | ||
| 16 | Enoki mushrooms, trimmed and | |
| Washed |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 16:12:08 -0600 From: jessann doe <jessann@texas.net>
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