Roasted porcini soup

Yield: 4 servings

Measure Ingredient
½ pounds porcini mushrooms
2.00 tablespoon olive oil
1 bayou blast; see * note
3.00 tablespoon brown roux
1.00 cup julienned onions
1.00 tablespoon minced garlic
1.00 quart mushroom broth
1 salt; to taste
1 freshly-ground black pepper; to taste
¼ cup finely-chopped parsley
3.00 parmesan tuiles
1 chives -; (long)

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 450 degrees. In a mixing bowl, toss the mushrooms with olive oil and Bayou Blast. 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, saute the onions for 3 to 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. This recipe yields 4 to 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2443 broadcast 11-21-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-03-1998

Recipe by: Emeril Lagasse

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