Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Low-sodium beef bouillon
1 sm Carrot, thinly sliced
1 Inner stalk of celery,
Chopped
1/2 sm Bay leave
1 ts Dried mint
1 tb Sugar
2 c 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.

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