Wild Mushroom And Crab Soup With Dumplings Recipe - Cooking Index
Wild Mushroom And Crab Soup With Dumplings Recipe - Cooking Index
| 3 tablespoons | 45ml | Blond roux |
| 1 tablespoon | 15ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Minced onions |
| 2 cups | 474ml | Assorted wild mushrooms - sliced |
| (Chantrelles, Oysters, Shitaki, etc.) | ||
| 2 tablespoons | 30ml | Minced shallots |
| 1 tablespoon | 15ml | Minced garlic |
| 2 tablespoons | 30ml | Minced celery |
| 1 cup | 237ml | Shrimp stock or fish stock |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 3 cups | 711ml | Milk |
| 1 cup | 237ml | Heavy cream |
| 1 teaspoon | 5ml | Crab boil |
| 1 lb | 454g / 16oz | Crab meat - divided |
| 1/2 cup | 31g / 1.1oz | Chopped green onions - divided |
| 2 tablespoons | 30ml | Chopped mild herbs |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 12 | Wonton wrappers | |
| 1 | Egg - slightly beaten | |
| Emeril's Essence - see * Note | ||
| 1 tablespoon | 15ml | Chopped chives |
* 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.
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
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