| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New imports, Soups |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Diced and peeled Idaho potatoes |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
| 1/2 |
oz |
Dried Porcini mushrooms |
| 2 |
c |
Water |
| 2 |
lg |
Hallots, cut into chunks,; about 1/4 cup |
| 4 |
c |
Mushrooms; sliced |
| 1 |
c |
Milk |
| 1 |
c |
Heavy cream |
| 1 |
tb |
Chives; chopped |
INSTRUCTIONS
In a pot place the potatoes in enough water to cover and cook until tender,
and then drain. Meanwhile, in a small sauce pan 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.
Yield: 4 serving
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #227
Date: Fri, 27 Sep 1996 09:27:11 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”