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WILD MUSHROOM-POTATO SOUP
Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups
Amount Measure Ingredient -- Preparation Method
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2 cups diced and peeled Idaho potatoes
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1/2 ounce dried Porcini mushrooms
2 cups water
2 large hallots, cut into chunks, -- about 1/4 cup
4 cups mushrooms -- sliced
1 cup milk
1 cup heavy cream
1 tablespoon chives -- chopped
In a pot place the potatoes in enough water to cover and cook until tender, and
then drain.
Meanwhile, in a small sauce pan bring the 2 cups of water to a boil with the
salt, sugar,
soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of
liquid remains.
Remove the mushrooms and shallots from the liquid, reserve the liquid and set
aside. Place the
mushrooms and shallots in a food processor or blender along with the cooked
potatoes, process or
blend until finely chopped. Strain the reserved mushroom liquid and place in
the food processor or
blender with the milk, and cream. Process or blend until smooth. Chill for 1
hour. When ready to
serve, ladle into bowls and garnish with the chives.
Yield: 4 serving
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