Moving up the ranks

Carolina Panthers rookie cornerback Captain Munnerlyn (41), a former star at South Carolina, knocks the ball away from wide receiver Steve Smith during preseason practice at Wofford College in August. Tonight, Munnerlyn and the Panthers battle the Cowboys

JEFF SINER

Dried Mushroom Soup

Serves 4 to 6

Ingredients

2-ounce package of dried mushrooms

2 ribs celery, finely chopped

2 shallots, finely chopped

Salt and pepper to taste

1/2 cup of heavy cream

Directions

In a small soup pot, cover the mushrooms, celery and shallots with water and add salt and pepper to taste. Rehydrate the mushrooms by boiling the vegetables until soft.

Drain most of the stock and save. Place the vegetables into a food processor or blender and puree. Add saved stock as needed to attain desired smoothness and consistency, keeping it on the thin side. Return to the pot and add the heavy cream to finish. Adjust seasonings as desired. Heat and serve.