Wild Mushroom-Potato Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
2 cups diced and peeled idaho potatoes |
1 teaspoon salt |
1 teaspoon sugar |
1 tablespoon soy sauce |
1/2 -ounce dried porcini mushrooms |
2 cups water |
2 large shallots, cut into chunks, about 1/4 cup |
4 cups mixed wild mushrooms |
1 cup milk |
1 cup heavy cream |
1 tablespoon chopped chives |
Directions:
1. In a pot place the potatoes in enough water to cover and cook until tender, and then drain. Meanwhile, in a small saucepan bring the 2 cups of water to a boil with the salt, sugar, soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of liquid remains. Remove the mushrooms and shallots from the liquid, reserve the liquid and set aside. Place the mushrooms and shallots in a food processor or blender along with the cooked potatoes, process or blend until finely chopped. Strain the reserved mushroom liquid and place in the food processor or blender with the milk and cream. Process or blend until smooth. Chill for 1 hour. When ready to serve, ladle into bowls and garnish with the chives.
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