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| Home -> [Asian, Chinese, Ethnic, Soups & Stews] -> [Wild mushroom-potato soup Recipe] |
Wild mushroom-potato soup
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| cup | Diced and peeled idaho | | | -potatoes | | 1
| tsp | Salt | | 1
| tsp | Sugar | | 1
| tbsp | Soy sauce | | 1/2
| oz | Dried porcini mushrooms | | 2
| cup | Water | | 2
| large | Hallots, cut into chunks | | | -about ?cup | | 4
| cup | Mushrooms, sliced | | 1
| cup | Milk | | 1
| cup | Heavy cream | | 1
| tbsp | Chives, chopped |
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Procedures:
| 1 | Recipe by: essence of emeril show in a pot place the potatoes in enough water to cover and cook until tender, and then drain. | | 2 | Meanwhile, in a small sauce pan bring the 2 cups of water to a boil with the salt, sugar, soy sauce, shallots, and mushrooms. | | 3 | Reduce the heat and simmer until 1 cup of liquid remains. | | 4 | Remove the mushrooms and shallots from the liquid, reserve the liquid and set aside. | | 5 | Place the mushrooms and shallots in a food processor or blender along with the cooked potatoes, process or blend until finely chopped. | | 6 | Strain the reserved mushroom liquid and place in the food processor or blender with the milk, and cream. | | 7 | Process or blend until smooth. | | 8 | Chill for 1 hour. | | 9 | When ready to serve, ladle into bowls and garnish with the chives. | | 10 | Yield: 4 serving |
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