Wild Mushroom Soup
|Dried cepes||4 Ounce|
|Dry madeira||2 Tablespoon|
|Hot water||1 Cup (16 tbs) (As Needed)|
|Butter||4 Tablespoon (1/2 Stick, Preferably Clarified)|
|Onion||1 Large, chopped (About 1 Cup)|
|Fresh marjoram/3/4 teaspoon dried marjoram||1 Tablespoon|
|Sherry vinegar||1 1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Beef stock/Veal stock||4 Cup (64 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Carrot||1⁄2 , cut into 1/2-inch dice to make about 1/4 cup|
|Baking potato||1 , peeled and cut into 1/2-inch dice to make about 1 1/3 cups|
|Lemon||1⁄2 , juiced|
|Freshly ground white pepper||To Taste|
|Chopped parsley||2 Tablespoon|
1.In a pan, put crepes, add Madeira and enough hot water so as to soak capers.
2.Leave for 20-30 minutes.
3.Strain and keep the the soaking liquid content aside.
4.Wash the crepes with cold water and cut.
5.In a sauce pan, on a medium high flame, heat butter and put the crepes, onion, marjoram and mix all for 2 minutes.
6.Put vinegar, 1/2 teaspoon salt and 1/4 cup of crepes soaking liquid.
7.Cook for 5 minutes and turn off the heat.
8.Take a separate pan and heat the leftover butter in it.
9.Add flour and cook for 3 minutes by stirring well.
10.Put stock and allow to boil.
11.Put the carrots and cream in the pan and cook.
12.In a separate pan, boil the potatoes in water containing salt for 3 minutes.
13.Strain the water and wash the potatoes in cold water.
14.Add potatoes in the flour mixture once the carrots are tender.
15.Cook for 5 minutes and add crepe mixture.
16.Put lemon juice and seasonings.