Wild mushroom and crab soup with dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Blond roux |
| 1 | tablespoon | Olive oil |
| ½ | cup | Minced onions |
| 2 | cups | Assorted wild mushrooms; sliced |
| (Chantrelles; Oysters, Shitaki, etc.) | ||
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| 2 | tablespoons | Minced celery |
| 1 | cup | Shrimp stock or fish stock |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 3 | cups | Milk |
| 1 | cup | Heavy cream |
| 1 | teaspoon | Crab boil |
| 1 | pounds | Crab meat; divided |
| ½ | cup | Chopped green onions; divided |
| 2 | tablespoons | Chopped mild herbs |
| ½ | teaspoon | Worcestershire sauce |
| 12 | Wonton wrappers | |
| 1 | Egg; slightly beaten | |
| Emeril's Essence; see * Note | ||
| 1 | tablespoon | Chopped chives |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a boil. Whisk in the whole milk, cream and crab boil. Bring the liquid up to a boil, reduce the heat, and simmer for 5 to 7 minutes. Whisk in the roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in ½ pound crab meat, ¼ cup green onions, and Worcestershire and simmer for 6 to 8 minutes. For the dumplings, in a mixing bowl, combine the remaining crabmeat and green onions together. Season with salt and pepper. Place a tablespoon of the filling in the center of each wonton. Bring up the corners to the center and twist. Fry each wonton for 2 minutes or until the wontons are golden, stirring constantly for over all browning. Remove from the fryer and drain on a paper-lined plate. Season with Emeril's Essence. Ladle the soup in a shallow bowl. Arrange the wontons in the center of the soup. Garnish with chives. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2380 broadcast 05-09-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.