Enoki Soup
By: Anonymous
Published: Friday, February 12, 2010 - 1:06am

Ingredients




4 cups Low-sodium beef bouillon
1 small Carrot, thinly sliced
1 Inner stalk of celery,
Chopped
small Bay leave
1 teaspoon Dried mint
1 tablespoon Sugar
2 cups Red wine
1 quart Very ripe strawberries
Hulled
16 Enoki mushrooms, trimmed and
Washed

Preparation

1 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. 2 Float four mushroms in each bowl.