Wild mushroom soup (kisler)

4 Servings

Ingredients

Quantity Ingredient
4 ounces Cepes, dried
2 tablespoons Wine, Madeira, dry
Water, hot, as needed
4 tablespoons Butter, clarified **
1 large Onion, chopped (@1 cup)
1 tablespoon Marjoram, fresh OR
¾ teaspoon Marjoram, dried
1½ teaspoon Vinegar, Sherry
½ teaspoon Salt
2 tablespoons Flour, all purpose
4 cups Stock, beef **
1 cup Cream, whipping
½ medium Carrot, 1/2-inch dice (@ 1/4 cup)
1 medium Potato, baking, peeled, cut into 1/2-inch dice
½ medium Lemon, juice of
Pepper, white, ground
2 tablespoons Parsley, chopped

Directions

** 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, ½ teaspoon of salt and a ¼ 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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