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Wild Mushroom Soup

Whats.Cooking's picture
Ingredients
  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
  Salt 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
Directions

GETTING READY
1.In a pan, put crepes, add Madeira and enough hot water so as to soak capers.
2.Leave for 20-30 minutes.

MAKING
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.

SERVING
17.Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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