Broth of Wild Mushrooms
Soak in warm water, for 1/2 cup mushrooms, soak in 2 cups water,
for 30-60 minutes. Remove from water, but keep the water!, remove
tough stems and slich the mushrooms.
Mince a couple shallots, saute gently in 1/3 cup dry sherry, until
transluscent and fragrant, add the sliced mushrooms, sautee for a
couple minutes. Add a pinch of thyme.
Strain the soaking liquid to remove any grit, and add liquid to
the shallots and mushrooms. If you eat dairy, add 1/2 cup or so
of heavy cream, slowly, do not boil. Season with salt and white
pepper to taste, (be careful, white pepper is hotter than black).
If you don't eat diary, disolve 1/2 cup soy milk powder in 1 cup
water, add to soup.
Thicken as desired. (1 tablespoon cornstarch disolved in 1/4 cup