Wild Mushroom Soup With Sherry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 ounce: Dried Porcini mushrooms,
1 cup: Boiling water,
2 tbsp: Butter,
1/2 cup: Finely chopped onion,
4: Garlic cloves, thinly
Sliced,
6 ounce: Fresh Shiitake mushrooms,
Stemmed, caps sliced
1/2 cup: Dry Sherry, plus additional
For garnish,
4 cup: Chicken stock or vegetable,
Stock,
4 ounce: Enoki mushrooms, trimmed
Chopped epazote, oregano or
Chives,
Directions:
Place Porcini in 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
Porcini.
Melt butter in heavy large saucepan over medium high heat. Add onion
and sautJ until tender, about 5 minutes. Add garlic, Shiitake and
Porcini and sautJ 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.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6340
Source from luhu.jp
softened, about 30 minutes. Drain, reserving soaking liquid. Strain
soaking liquid through cheesecloth to remove any dirt. Coarsely chop
Porcini.
Melt butter in heavy large saucepan over medium high heat. Add onion
and sautJ until tender, about 5 minutes. Add garlic, Shiitake and
Porcini and sautJ 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.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6340
Source from luhu.jp
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