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Wild Mushroom Soup With Sherry

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Niger	Toohot10	6	Servings

INGREDIENTS

1	oz	Dried Porcini mushrooms
1	c	Boiling water
2	T	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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 175 Calories From Fat: 37 Total Fat: 4.2g Cholesterol: 10.2mg Sodium: 57.1mg Potassium: 626mg Carbohydrates: 30g Fiber: 4.6g Sugar: 1.3g Protein: 4.1g