Wild Mushroom Hunter's Soup

Wild Mushroom Hunter's Soup:
Serves 6 - 8

This was a soup actually thrown together in camp after a day of wild mushroom hunting. It's very simple and its flavor will vary depending on the type of mushrooms used. If you are lucky enough to have found some other wild edibles such as ramps (wild leeks) or a young cress - - by all means throw them in too!

Ingredients:

4 tablespoons olive oil
2-1/2 cups thinly sliced onions
2 tablespoons slivered garlic
1-1/2 pounds fresh, cleaned wild mushrooms sliced thickly
1 1/2 cups fresh or canned diced tomatoes in juice
6 cups rich chicken or vegetable stock
Salt and freshly ground pepper
1/4 cup ruby port, calvados or amontillado sherry
2 tablespoons finely grated lemon zest

Garnish: Freshly grated Parmesan or Asiago cheese and chopped fresh herbs such as parsley, chives, basil and/or chervil.

Heat 2 tbsp. of olive oil in a deep saucepan and cook the onions and garlic over moderate heat until they are golden. While onion mixture is cooking, sauté the mushrooms in remaining olive oil in a separate sauté pan over high heat until they are cooked through and lightly browned. Add mushrooms to onion mixture along with the tomato and stock. Bring to a boil and then reduce heat and simmer for a few minutes. Stir in port and zest and correct seasoning with salt and pepper just before serving. Serve in warm bowls or mugs garnished with a good sprinkling of cheese and chopped fresh herbs.