| 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>
A Message from our Provider:
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