I like mushrooms very much. And I try to get something new whenever I am out shopping for vegetables. Even though I find these Enoki mushrooms at the grocery store, I had never tried these before. So the last time I was out shopping, I bought this on an impulse, thinking I will try this out on a salad or something. But since we were under a cold spell, I wasn't in a mood to have salads this week. And since this was sitting in my refrigerator for a few days, I thought of making a soup instead. And this is how my Enoki adventure ended up :)
Onion-2 Tbs(finely chopped.)
White wine-1/4 cup
Vegetable stock-1 can( non vegetarian's can use chicken broth)
Enoki mushrooms-1 package
Parsley for garnish
Saute onion in butter in a large saucepan until onions are translucent and slightly browned.Add thyme, bay leaf, salt, paprika and flour. Saute for about a minute, then add wine and 1/2 can vegetable stock to sautéed onions. Cover mixture and allow to simmer for 15 minutes.Remove bay leaf and add remaining 1/2 can vegetable stock. Stir until mixture begins to thicken.Add enoki mushrooms and simmer for 1 minute.Stir in milk.Turn heat down to low; do not boil.Garnish with chopped parsley (optional).