soup 'n' salad

With a unifying theme, for dinner on Friday at IRK's. Soup:

Dried porcini mushrooms
Carrots
Onions
Smoked turkey leg
Tomato puree
Black pepper
Fresh taragon
Sherry

Soak porcinis while dicing carrots, onions, and turkey very finely. Save porcini water for stock. Dice porcini mushrooms finely too. Simmer all ingredients together except taragon and sherry; add them on top of each serving at the end.

Salad:

Baby greens
Extra arugula
Chopped mint
Chopped chives
English cucumber (with skin) diced
Sugar snap peas (raw)
Red seedless grapes
Smoked duck breast, cubed

Lightly dress with vinaigrette. Irene wanted me to blog this last time; here it is now, at any rate.