Wild Mushroom and Crab Soup with Dumplings (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
3 tablespoons blond roux |
1 tablespoon olive oil |
1/2 cup minced onions |
2 cups assorted wild mushrooms, sliced (chantrelles, oysters, shitake, etc.) |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
2 tablespoons minced celery |
1 cup shrimp stock or fish stock |
salt and white pepper |
3 cups milk |
1 cup heavy cream |
1 teaspoon crab boil |
1 pound crab meat |
1/2 cup chopped green onions |
2 tablespoons chopped mild herbs |
1/2 teaspoon worcestershire sauce |
12 wonton wrappers |
1 egg, slightly beaten |
1 tablespoon chopped chives |
Directions:
1. 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 the 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 Essence. Ladle the soup in a shallow bowl. Arrange the wontons in the center of the soup. Garnish with chives.
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