Wild mushroom soup
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Wild mushroom soup
  Soups    New York    Mushrooms  
Last updated 6/12/2012 12:56:45 AM. Recipe ID 19065. Report a problem with this recipe.
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      Title: Wild mushroom soup
 Categories: Soups, Masterchefs, New york, V79
      Yield: 4 Servings
 
      4 oz Cepes, dried
      2 tb Wine, Madeira, dry
           Water, hot, as needed
      4 tb Butter, clarified **
      1 lg Onion, chopped (@1 cup)
      1 tb Marjoram, fresh OR
    3/4 ts Marjoram, dried
  1 1/2 ts Vinegar, Sherry
    1/2 ts Salt
      2 tb Flour, all purpose
      4 c  Stock, beef **
      1 c  Cream, whipping
    1/2 md Carrot, 1/2-inch dice
           -- (@ 1/4 cup)
      1 md Potato, baking, peeled,
           -- cut into 1/2-inch dice
    1/2 md Lemon, juice of
           Pepper, white, ground
      2 tb Parsley, chopped
 
       ** See recipes for Beef Stock and Clarified Butter.
  
       Soak cepes in Madeira and hot water to cover for 20 to 30
  minutes. Drain, reserving and training the liquid in which they were
  soaked.
  
       Rinse and drain the cepes; chop coarsely.
  
       In a saucepan, heat 2 tablespoons of butter over medium-high
  heat and add cepes, onion and marjoram and toss for 2 minutes.
  
       Add vinegar, 1/2 teaspoon of salt and a 1/4 cup of reserved
  liquid. Simmer for 5 minutes; set aside.
  
       In a separate saucepan, melt the remaining butter; stir in the
  flour and cook for 3 minutes.
  
       Whisk in the stock and bring the mixture to a boil.
  
       Add cream and carrot and simmer, covered.
  
       Meanwhile, blanch potato in boiling salted water for 3 minutes;
  drain and rinse under cold water.  When the carrot is nearly tender,
  add potato and cook until all of the ingredients are tender (about 5
  minutes.)
  
       Add cepe mixture and simmer for 5 minutes.
  
       Add lemon juice and adjust seasonings to taste with salt and
  white pepper.
  
       Add parsley and serve.
  




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Recipe ID 19065 (Apr 03, 2005)

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