Cream Of Porcini Soup With Quail Eggs

Recipe Ingredients

1 oz	28g	Dried porcinis
1/2 cup	118ml	Madeira or wine
3 tablespoons	45ml	Butter
2		Onions - chopped
1		Leek, white and light green parts only - thinly sliced
4		Garlic cloves - minced
1 lb	454g / 16oz	Button mushrooms or cremini
3 tablespoons	45ml	Flour
6 cups	1422ml	Chicken or vegetable stock - (to 8)
2 sections		Fresh thyme
1/2 cup	118ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
6		Hard-boiled quail eggs - halved

Recipe Instructions

In a small saucepan, combine dried porcinis with Madeira, and bring to a boil. Remove from heat and allow to sit for 20 minutes, or until mushrooms are very soft and liquid is flavorful. Strain mushrooms and broth through a fine sieve or coffee filter and reserve liquid. Rinse mushroom pieces under running water to remove any residual dirt or sand, then roughly chop porcinis and reserve.

In a soup pot or saucepan heat butter and saute onions, leek and garlic until vegetables are soft and lightly caramelized, about 6 minutes. Add mushrooms and continue to cook until they have released their liquid and most liquid has evaporated, about 4 minutes.

Sprinkle flour over mushrooms and vegetables, stir to mix well and cook for 2 minutes. Add reserved porcini liquid, chicken stock, thyme, and reserved porcinis and bring to a boil. Reduce heat to a simmer and cook for 45 minutes. Add heavy cream and cook for 15 minutes.

In a blender puree the soup in batches and return the pureed soup to the pot to keep warm until ready to serve. Taste and adjust seasoning, if necessary, and serve in bowls, each bowl garnished with 1 halved quail egg.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B24) - from the - TV FOOD NETWORK

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