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Wild Mushroom And Crab Soup With Dumplings

Type: Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlBlond roux
1 tablespoon 15mlOlive oil
1/2 cup 31g / 1.1ozMinced onions
2 cups 474mlAssorted wild mushrooms - sliced
  (Chantrelles, Oysters, Shitaki, etc.)
2 tablespoons 30mlMinced shallots
1 tablespoon 15mlMinced garlic
2 tablespoons 30mlMinced celery
1 cup 237mlShrimp stock or fish stock
  Salt - to taste
  Freshly-ground white pepper - to taste
3 cups 711mlMilk
1 cup 237mlHeavy cream
1 teaspoon 5mlCrab boil
1 lb 454g / 16ozCrab meat - divided
1/2 cup 31g / 1.1ozChopped green onions - divided
2 tablespoons 30mlChopped mild herbs
1/2 teaspoon 2.5mlWorcestershire sauce
12   Wonton wrappers
1   Egg - slightly beaten
  Emeril's Essence - see * Note
1 tablespoon 15mlChopped chives

Recipe Instructions

* 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 1/2 pound crab meat, 1/4 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2380 broadcast 05-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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