You may also like
Categories:
mushrooms boiling water butter onion garlic shiitake mushrooms dry sherry chicken Enoki mushrooms epazote
Viewed: 54 - Published at: 9 years agoIngredients
- 1 ounce dried Porcini mushrooms
- 1 cup boiling water
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 4 garlic cloves, thinly sliced
- 6 ounces fresh Shiitake mushrooms, stemmed, caps sliced
- 1/2 cup dry Sherry, plus additional for garnish
- 4 cups chicken stock or vegetable stock
- 4 ounces Enoki mushrooms, trimmed
- Chopped epazote, oregano or chives
Method
- 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 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.
