Recipe - Wild Mushroom Soup With Sherry

1 ounce Dried Porcini mushrooms
1 cup Boiling water
2 tablespoon Butter
One half cup Finelychopped onion
4 Garlic cloves; thinly cut or sliced up
6 ounce Fresh Shiitake mushrooms;
stemmed, caps cut or sliced up
One half cup Dry Sherry
4 cup Vegetable Stock or chicken
stock; see * Note
4 ounce Enoki mushrooms; trimmed
Salt; to taste
Freshlyground black pepper;
to taste
Dry Sherry; for drizzling
Chopped epazote; oregano or
chives

* Note: See the "Vegetable Stock" recipe which is included in this
collection.

Place Porcini in a 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 the Porcini.
Melt butter in heavy large saucepan over mediumhigh 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. This recipe yields 6