Roasted Porcini Soup
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Roasted Porcini Soup
Last updated 6/12/2012 1:20:41 AM. Recipe ID 52545. Report a problem with this recipe.
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      Title: Roasted porcini soup
 Categories: New, Text, Import
      Yield: 4 Servings
    1/2 lb Porcini (several small
           -mushrooms totaling 1 pound)
      2 tb Olive oil
      3 tb Brown roux
      1 c  Julienned onions
      1 tb Minced garlic
      1 qt Mushroom broth
           Salt and black pepper
    1/4 c  Finely chopped parsley
      3    Parmesan Tuiles
           Long chives
  Preheat the oven to 450 degrees F. In a mixing bowl, toss the
  mushrooms with olive oil an Essence. Place the mushrooms on a baking
  sheet and roast for about 10 minutes. Remove from the oven and set
  aside. In a sauce pan, heat the roux. When the roux is hot, saut_ the
  onions for 3-4 minutes, or until wilted. Stir in the garlic and
  season with salt and pepper. Julienne the roasted mushrooms and stir
  into the roux mixture. Slowly whisk in the mushroom broth. Bring the
  liquid up to a boil. Reduce to a simmer and cook for 20 minutes.
  Season with salt and pepper. Stir in the parsley. Ladle the soup in a
  shallow bowl. Garnish with the tuiles and long chives.
  Yield: 4-6 servings 

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Recipe ID 52545 (Apr 03, 2005)

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