Three Mushroom Soup

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Three Mushroom Soup Ingredients

3 oz Dried shiitake or porcini	1 lb Fresh white cultivated
5 c Cold strong vegetable stock	1/4 c Minced parsley
3 tb Olive oil	Salt
2 sm Leeks (white part only)	Freshly ground black pepper
1 Onion thinly sliced	3 tb Dry sherry
2 sm Potatoes, peeled and thinly	Enoki mushrooms for garnish
2 Garlic cloves, minced

Instructions for Three Mushroom Soup

From: The Gourmet Jewish Cook by Judy Zeidler Soak dried mushrooms in 2 cups stock for about 30 minutes., Drain mushrooms reserving stock. Strain stock through cheesecloth or fine sieve. Combine with remaining stock and set aside. In large saucepan, heat oil; add leeks, onion, potato, and garlic and saute over medium heat until tender, 5-10 minutes. Add sliced mushrooms and parsley and saute for 5-10 minutes stirring occasionally with wooden spoon. Add reserved dried mushrooms and stock. Bring to boil partially cover and simmer 30 minutes over low-medium heat until mushrooms are tender. Season to taste with salt and pepper. Transfer half the soup to a food processor and puree. (I puree all the potatoes and onions and leave all the mushrooms intact.) Return to pot and mix well. Add sherry. Simmer until very hot. Ladle into heated soup bowls and garnish with enoki mushrooms. Posted to JEWISH-FOOD digest V97 #044 by Gary Wind MD ~~ltgwind~~at;CapAccess.org> on Feb 9, 1997.

Main Ingredient: MushroomsCuisine: Jewish

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