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Oxtail Soup with Porcini Mushrooms
Serves 4

1 1/2 lb. disjointed oxtail
1 medium onion, sliced (1 cup)
2 tablespoons butter
10 cups water
1 teaspoon salt
4 peppercorns
1/4 cup parsley, chopped
1/4 cup celery, chopped
1/4 cup mild chile peppers, like Anaheim, charred, peeled, seeded, deveined, and chopped (about 1 pepper)
1/4 cup carrots, chopped
1/4 cup tomatoes, chopped
1 bay leaf
1 teaspoon dried marjoram or 1 tablespoon fresh
3 tablespoons butter
1 tablespoon flour
2 cups fresh porcini mushrooms, sliced
1/2 cup hominy, cooked according to the instructions on the bag, or 1 8 oz can, drained
1/4 cup red wine

Place the oxtails, onion, and butter in a deep soup pot and brown the meat over a medium heat, about 10 minutes. Add the water, salt, and peppercorns. Cover the pot and simmer over a low heat for 4 hours. Skim off the scum while it is boiling.

Add the parsley, celery, chile, carrots, tomatoes, bay leaf, and marjoram and continue simmering the soup over a medium low heat for another 1/2 hour (if the soup has reduced to less than 6 cups of broth, add another 2 cups of water).

Strain the soup, chill, and skim off the fat. Reheat the broth. Make a roux by melting 2 tablespoons of butter in a small saucepan over a medium heat. Add the flour and stir until the mixture is creamy and begins to yellow. Add about 1/4 cup of the broth and cook, stirring, until the roux is dissolved. Add the roux to the soup pot. Heat the remaining tablespoon of butter in a small skillet over a medium heat. Add the mushrooms and sauté them until their liquid cooks out, about 15 minutes. Remove and chop the mushrooms into bite-sized pieces. Add the cooked hominy, the wine, and the porcini mushrooms to the soup and heat them thoroughly.