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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 20 |
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My friends, Weetsie and Suzy, and I had lunch on December 20th, (my BD) at the Westin Canal Place. There are such gorgeous views there of the Mississippi River and the French Quarter. Chef Toups is one of Weetsie’s friends and he gave her this award-winning recipe, after we had the soup and could not stop raving about it. This is so decadently rich and wonderful. You’ll want seconds, so beware. The recipe calls for a mixture of domestic, wild, and cultivated mushrooms, whatever is available, dried Porcini work well, as do Shiitake, Portabella, button, Morels, Chanterelles…. Ingredients:
4 lbs mushrooms |
1 head celery, chopped |
2 onions, chopped |
3 leeks, white parts chopped |
2 tablespoons garlic, chopped |
2 lbs unsalted butter |
1 lb flour |
1 bunch parsley |
1 sprig fresh thyme |
3 bay leaves |
1 tablespoon cracked black pepper |
3 quarts chicken stock |
1 quart heavy cream |
4 ounces madeira wine |
4 ounces cognac |
2 lbs lump crabmeat |
1 lb shiitake mushroom, sliced thin |
Directions:
1. Make a mushroom stock by sautéing the mushrooms, onions, leeks, and garlic in 1/2 lb butter over medium heat for 5-7 minutes.
2. Add chicken stock, parsley stems, thyme, black pepper and bay leaves and simmer over medium heat for 1.5 hours.
3. Let 1 lb butter stand at room temperature until soft and then mix butter with 1 lb flour to make a Buerre Manie.
4. Strain the mushroom stock after 1 1/2 hours cooking time, press on the ingredients to get all the juices and flavor out.
5. In a large pot combine the mushroom stock and cream, and bring to a simmer.
6. Add the Buerre Manie a little at a time to thicken the soup, this should be done off the heat.
7. Add about 3/4 of the flour mixture, blending very well.
8. Return to the heat and slowly bring to a simmer and cook for 15 minutes, stirring occasionally.
9. If the soup needs to be thicker add a little more of the Buerre Manie to adjust.
10. Add Cognac and Madeira to finish.
11. Sauté 2 lbs crabmeat in 3 oz butter and add to the soup.
12. Sauté the 1 lb of Shiitake mushrooms in 3 oz butter and add to the soup.
13. Serve to 20 very happy people!
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