Bouillon Of Forest Mushrooms With Oloroso Sherry

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1 pound mixed wild mushrooms, such as chanterelles, cepes, black trumpets

2 shallots, diced

1 clove garlic, minced

2 tablespoons butter

1/2 cup white port

2 quarts water

Salt and pepper to taste

Chives, finely chopped

Several dashes Osborne aged oloroso sherry

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