Wild mushroom-potato soup

Yield: 4 servings

Measure Ingredient
2.00 cup peeled; diced idaho potatoes
1.00 teaspoon salt
1.00 teaspoon sugar
1.00 tablespoon soy sauce
½ ounce dried porcini mushrooms
2.00 cup water
2.00 large shallots; cut into chunks,
1 about 1/4 cup
1.00 cup milk
1.00 cup heavy cream
1.00 tablespoon chopped chives

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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site -

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

11-12-1997

Recipe by: Emeril Lagasse

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