Wild Mushroom Soup (kisler) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Cepes, dried
2 tbsp: Wine, Madeira, dry
Water, hot, as needed
4 tbsp: Butter, clarified **
1 large: Onion, chopped, @1 cup
1 tbsp: Marjoram, fresh OR
3/4 tsp: Marjoram, dried
1 1/2 tsp: Vinegar, Sherry
1/2 tsp: Salt,
2 tbsp: Flour, all purpose
4 cup: Stock, beef **
1 cup: Cream, whipping
1/2 medium: Carrot, 1/2-inch dice, (@ 1/4 cup)
1 medium: Potato, baking, peeled,, cut into 1/2-inch dice
1/2 medium: Lemon, juice of
Pepper, white, ground
2 tbsp: Parsley, chopped
** See recipes for Beef Stock and Clarified Butter.,
Soak cepes in Madeira and hot water to cover for 20 to 30,
Directions:
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.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andy Kisler, Vienna 79 Restaurant, New York
Source from luhu.jp
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.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andy Kisler, Vienna 79 Restaurant, New York
Source from luhu.jp
Tags
Soups