Wild Mushroom And Crab Soup with Dumplings

Categories: Essnce13
Yield: 4 servings

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

* 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

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