Makes 6 servings: Cream of mushroom soup with couscous.

2 tablespoon olive oil
1 cup leeks, finely diced
1 cup onions, finely diced
1 tablespoon fresh garlic, chopped
1 teaspoon fresh ginger, minced
2 ounces of Dried Wild Forest Mushroom, rehydrated and blotted dry
2 tablespoons soy sauce
34 oz. chicken stock

6 chives, snipped for garnish

Soak the mushrooms in just enough warm water to cover and soak until soft, about 30 minutes. Drain the mushrooms through a strainer, remembering to save the soaking liquid. Pat mushrooms dry. Check the stems for any hard pieces that did not soften, remove and discard.

In a large soup kettle, heat the olive oil and when hot, add the leeks and onions. When the onions are golden brown, add the garlic and ginger. When garlic is fragrance, add the mushrooms and soy sauce. Sweat them for 2 minutes, then add the stock and port. Bring to a boil and simmer for 25 minutes. Pour in the evaporated milk and cornstarch mixture and heat for only 2 to 3 minutes, do not bring to a boil. Adjust seasonings.

In each soup plate, place 1/4 cup cooked couscous. Pour about 1 cup of soup in the plate. Garnish with snipped chives.