Name: Wild Mushroom And Crab Soup with Dumplings
Ingredients: 3 tb Blond roux; 1 tb Olive oil; 1/2 c Minced onions; 2 c Assorted wild mushrooms; sliced; (Chantrelles; Oysters, Shitaki, etc.); 2 tb Minced shallots; 1 tb Minced garlic; 2 tb Minced celery; 1 c Shrimp stock or fish stock; Salt; to taste; Freshly-ground white pepper; to taste; 3 c Milk; 1 c Heavy cream; 1 ts Crab boil; 1 lb Crab meat; divided; 1/2 c Chopped green onions; divided; 2 tb Chopped mild herbs; 1/2 ts Worcestershire sauce; 12 Wonton wrappers; 1 Egg; slightly beaten; Emeril's Essence; see * Note; 1 tb Chopped chives

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats, Eggs		Essnce13	4	servings

INGREDIENTS

3	tb	Blond roux
1	tb	Olive oil
1/2	c	Minced onions
2	c	Assorted wild mushrooms; sliced
		(Chantrelles; Oysters, Shitaki, etc.)
2	tb	Minced shallots
1	tb	Minced garlic
2	tb	Minced celery
1	c	Shrimp stock or fish stock
		Salt; to taste
		Freshly-ground white pepper; to taste
3	c	Milk
1	c	Heavy cream
1	ts	Crab boil
1	lb	Crab meat; divided
1/2	c	Chopped green onions; divided
2	tb	Chopped mild herbs
1/2	ts	Worcestershire sauce
12		Wonton wrappers
1		Egg; slightly beaten
		Emeril's Essence; see * Note
1	tb	Chopped chives

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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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