THREE MUSHROOM SOUP

½ pound small fresh button mushroom

¼ pound fresh shiitake mushrooms

¼ pound fresh chanterelle mushrooms

1 bunch chives

2 garlic clove, minced

1 tablespoon finely minced fresh ginger

2 shallots, minced

5 tablespoon (1 stick) unsalted butter

6 cups chicken stock

¼ cup dry sherry

½ tablespoon Oriental sesame oil

1½ teaspoon of salt, if desired

¼ teaspoon white pepper

2 tablespoons cornstarch

Wipe the mushrooms with a damp cloth. Cut button mushrooms into 1/8-inch slices. Discard the shiitake stems and cut the caps into ¼ -inch-wide stripes. Cut the chanterelle mushrooms into spoon-size pieces. 1/8 inch thick.

Cut the chives into 1-inch lengths and set aside. Mince and combine the garlic, ginger, and shallots.

Use a sauté pan that has an 8 to 10 inch diameter and place over medium-high heat. Add the butter, garlic, ginger, and shallots. Sauté until butter melts and garlic sizzles, and then add the mushrooms. Sauté the mushrooms over medium-high heat until they soften and all the moisture evaporates, about 10 minutes.

Add the stock, sherry, sesame oil, and white pepper. Combine the cornstarch with an equal amount of cold water, and stir this into the soup.

Taste and adjust seasonings. Stir in the chives, and serve at once.

Serves: 2 as the entrée, or 6 as the soup course

Comments: Variations include substituting different types of mushrooms such as fresh enoki or fresh or dried morels and porcini mushrooms. Adding thinly sliced leftover cooked meat just to reheat, or transforming the soup into a more substantial dish by stirring in 3 cups of cooked pasta. However you make this recipe, sauté the mushrooms with the total amount of butter called for, since this contributes a wonderful richness to the soup. Also, sauté the mushrooms until all the moisture evaporates. Which heightens the mushroom textures and intensifies the flavor.