Recipe - Three Mushroom Soup

3 ounce Dried shitake or porcini
mushrooms
5 cup Cold strong vegetable stock
3 tablespoon Olive oil
2 small Leeks (white part only)
thinly cut or sliced up (about 1 cup)
1 Onion thinly cut or sliced up
2 small Potatoes, peeled and thinly
cut or sliced up
2 Garlic cloves, minced
1 pound Fresh white cultivated
mushrooms (or more exotic
ones, which I prefer)
thinly cut or sliced up
One fourth cup Minced parsley
Salt
Freshly ground black pepper
3 tablespoon Dry sherry
Enoki mushrooms for garnish

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, 510
minutes. Add cut or sliced up mushrooms and parsley and saute for 510 minutes
stirring occasionally with wooden spoon. Add reserved dried mushrooms and
stock. Bring to boil partially cover and simmer 30 minutes over lowmedium
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 JEWISHFOOD digest V97 #044 by Gary Wind MD gwind@CapAccess.org
on Feb 9, 1997.