Wild Mushroom Soup(Kisler)

* Exported from MasterCook *

WILD MUSHROOM SOUP (KISLER)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Cepes, dried
2 tb Wine, Madeira, dry
Water, hot, as needed
4 tb Butter, clarified **
1 lg Onion, chopped (@1 cup)
1 tb Marjoram, fresh OR
3/4 ts Marjoram, dried
1 1/2 ts Vinegar, Sherry
1/2 ts Salt
2 tb 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 Lemon, juice of
Pepper, white, ground
2 tb Parsley, chopped

** See recipes for Beef Stock and Clarified
Butter.

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.

Source: New York's 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



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