Wild mushroom & crab soup with dumplings

4 servings

Ingredients

Quantity Ingredient
3.00 tablespoon blond roux
1.00 tablespoon olive oil
½ cup minced onions
2.00 cup assorted wild mushrooms; sliced
1 (chantrelles; oysters, shitaki, etc.)
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
2.00 tablespoon minced celery
1.00 cup shrimp stock or fish stock
1 salt; to taste
1 freshly-ground white pepper; to taste
3.00 cup milk
1.00 cup heavy cream
1.00 teaspoon crab boil
1.00 pounds crab meat; divided
½ cup chopped green onions; divided
2.00 tablespoon chopped mild herbs
½ teaspoon worcestershire sauce
12.00 wonton wrappers
1.00 egg; slightly beaten
1 emeril's essence; see * note
1.00 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.

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