Wild Mushroom And Crab Soup With Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Eggs | Essnce13 | 4 | Servings | |
INGREDIENTS
| 3 | T | Blond roux |
| 1 | T | Olive oil |
| 1/2 | c | Minced onions |
| 2 | c | Assorted wild mushrooms |
| sliced | ||
| Chantrelles Oysters | ||
| Shitaki etc. | ||
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 2 | T | 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 | t | Crab boil |
| 1 | lb | Crab meat, divided |
| 1/2 | c | Chopped green onions |
| divided | ||
| 2 | T | Chopped mild herbs |
| 1/2 | t | Worcestershire sauce |
| 12 | Wonton wrappers | |
| 1 | Egg, slightly beaten | |
| Emeril's Essence, see * Note | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 948
Calories From Fat: 294
Total Fat: 33.3g
Cholesterol: 160.7mg
Sodium: 1356.1mg
Potassium: 590.1mg
Carbohydrates: 131.2g
Fiber: 4.6g
Sugar: 11.1g
Protein: 29.2g