Recipe - Enoki Soup

4 cup Lowsodium beef bouillon
1 small Carrot, thinly cut or sliced up
1 Inner stalk of celery,
Chopped
One half small Bay leave
1 teaspoon Dried mint
1 tablespoon Sugar
2 cup Red wine
1 qt Very ripe strawberries
Hulled
16 Enoki mushrooms, trimmed and
Washed

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.
Float four mushroms in each bowl.
Posted to MMRecipes Digest V3 #295

Date: Sun, 27 Oct 1996 16:12:08 0600

From: jessann doe jessann@texas.net