| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Porcini (several small mushrooms totaling 1 pound) |
| 2 |
tb |
Olive oil |
|
|
Essence |
| 3 |
tb |
Brown roux |
| 1 |
c |
Julienned onions |
| 1 |
tb |
Minced garlic |
| 1 |
qt |
Mushroom broth |
|
|
Salt and black pepper |
| 1/4 |
c |
Finely chopped parsley |
| 3 |
|
Parmesan Tuiles |
|
|
Long chives |
INSTRUCTIONS
Preheat the oven to 450 degrees F. In a mixing bowl, toss the mushrooms
with olive oil an Essence. Place the mushrooms on a baking sheet and roast
for about 10 minutes. Remove from the oven and set aside. In a sauce pan,
heat the roux. When the roux is hot, saut_ the onions for 3-4 minutes, or
until wilted. Stir in the garlic and season with salt and pepper. Julienne
the roasted mushrooms and stir into the roux mixture. Slowly whisk in the
mushroom broth. Bring the liquid up to a boil. Reduce to a simmer and cook
for 20 minutes. Season with salt and pepper. Stir in the parsley. Ladle the
soup in a shallow bowl. Garnish with the tuiles and long chives.
Yield: 4-6 servings
Posted to MC-Recipe Digest V1 #330
Recipe by: ESSENCE OF EMERIL SHOW #EE2443
From: Meg Antczak <meginny@frontiernet.net>
Date: Thu, 5 Dec 1996 21:21:55 -0500
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”