Roasted Porcini Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Porcini, several small mushrooms totaling 1 pound
2 tbsp: Olive oil,
Essence,
3 tbsp: Brown roux,
1 cup: Julienned onions,
1 tbsp: Minced garlic,
1 quart: Mushroom broth,
Salt and black pepper,
1/4 cup: Finely chopped parsley,
3: Parmesan Tuiles,
Long chives,
Directions:
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 Posted to MC-Recipe Digest V1 #
Recipe by: ESSENCE OF EMERIL SHOW #EE2443
From: Meg Antczak
Date: Thu, 5 Dec 1996 21:21:55 -0500
Source from luhu.jp
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 Posted to MC-Recipe Digest V1 #
Recipe by: ESSENCE OF EMERIL SHOW #EE2443
From: Meg Antczak
Date: Thu, 5 Dec 1996 21:21:55 -0500
Source from luhu.jp