Wild Mushroom Soup
Ingredients:
4 oz Cepes, dried
2 T Wine, Madeira, dry
Water,hot, as needed
4 T Butter, clarified **
1 lg Onion, chopped (@1 cup)
1 T Marjoram,fresh OR 3/4 t Marjoram,dried
1 1/2 t Vinegar, Sherry
1/2 t Salt
2 T 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 juice of Lemon,
Pepper, white, ground
2 T Parsley, chopped
** See forum for Beef Stock and Clarified Butter
Directions:
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.
Enjoy!