Ingredients
- 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
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 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.
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By katie.obrien90
basking ridge, 70
on November 07, 2011
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As the recipe stands currently, it has a very very bland taste. I ended up adding more chicken stock (mainly because i had a ton of mushrooms, more sherry, a splash of vermouth, a bundle of thyme (tied so it can be taken out before serving and a bit too much pepper (but it gave the soup a pleasant bite to it, also i unfortunately add a bit too much salt so i recommend adding whatever extra salt you need at the end. I also substituted the enoki mushrooms for regular white button mushrooms since my grocer did not supply them.
By jentin21_12872838
Seattle, 87
on October 25, 2011
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As it stands, this recipe is good. I loved the variety of the mushrooms and the simplicity of the dish. If I were to make it again, I would definitely add a few more spices as it seemed to be lacking.
By forrest_1373541
Redondo Beach, CA
on November 05, 2004
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If you like wild mushrooms and easy recipes this is a must. Very tastey and hearty. Can have as a starter course or as a meal, serve with a dark bread toasted with a little strong or stinky cheese slightly melted. We make it ofter and our guests have always raved.
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