Recipes–Root Vegetable Soup With Portabello Mushrooms And Sherry

The intense flavor of the dried portabella mushrooms, the sweetness of the sherry, and the salty fragrance of soy sauce perfectly complement the root vegetables.  I had some watermelon radishes in the refrigerator, and while not as distinctive as when raw, they add some piquancy to the soup.

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Root Vegetable Soup with Portabella Mushrooms and Sherry

* 5-6 medium carrots, peeled, chopped into 1” pieces
* 3 lg. watermelon radishes (other radishes or turnips will do)
* 3 lg. stalks celery, chopped
* 1 lg. onion, chopped
* 1/2 pack dried portabella mushrooms
* 1 lg. bunch parsley, chopped
* 1 med. bunch fresh basil, chopped
* 5 med. cloves garlic, chopped
* 1 Tbsp. garlic flakes
* 2 Tbsp. soy sauce (approx.)
* 1 Tbsp. fish sauce (approx.)
* 1/4 cup Am0ntillado sherry
* 1/4 cup olive oil
* 1 vegetable, low-salt bouillon cube
* 4 cups water (approx.) enough to cover vegetables

- Sautee the garlic in 2 Tbsp. olive oil for 5 minutes

- Add the parsley and basil.  Stir and cook for 5 min.

- Add all ingredients (vegetables, soy and fish sauces, sherry, etc.)

- Add water to cover the vegetables

- Cook over medium heat for about 45 min. or until liquid reduced by 1/3

- Adjust for taste.  Add more fish/soy sauce, sherry, garlic flakes if necessary

- Cook for an additional 15 minutes


- Serve