Enoki Soup

Photo: flickr user Nikchick

Ingredients

4 cups Low-sodium beef bouillon

1 small Carrot, thinly sliced

1 Inner stalk of celery,

Chopped

small Bay leave

1 teaspoon Dried mint

1 tablespoon Sugar

2 cups Red wine

1 quart Very ripe strawberries

Hulled

16 Enoki mushrooms, trimmed and

Washed

Preparation

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.