Bouillon Of Wild Mushrooms And Coriander

• 1 pound shiitake mushrooms, coarsely chopped
• 1/2 head garlic, peeled and crushed
• 1 medium onion, quartered
• 1 pound fresh ripe tomatoes, quartered
• 8 stems fresh coriander
• 1 1/2 quarts water
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 1/4 cup Madeira
• 1 cup mixed wild mushrooms, stemmed and thinly sliced
• 8 coriander leaves

1. Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot.
2. Bring to a boil.
3. Reduce heat and simmer for 1 hour.
4. Strain the broth through a fine sieve lined with cheesecloth.
5. Cleanthe pot, add the broth and place over medium-high heat.
6. Simmer rapidly until reduced to 2 cups, about 20 minutes.
7. Strain again.
8. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
9. Heat the Madeira in a medium skillet over medium heat.
10. Add the wild mushrooms and cook until softened, about 3 minutes.
11. Season with the remaining 1/2 teaspoon salt and pepper.
12. Divide the mushrooms and the coriander leaves among 4 bowls.
13. Ladle in the broth and serve immediately.

shiitake mushrooms, garlic, onion, fresh ripe tomatoes, coriander, water, salt, freshly ground pepper, madeira, mixed wild mushrooms, coriander

Taken from cooking.nytimes.com/recipes/10082 (may not work)