Wild Mushroom Soup
4 oz Cepes, dried
2 T Wine, Madeira, dry
Water,hot, as needed
4 T Butter, clarified **
1 lg Onion, chopped (@1 cup)
1 T Marjoram,fresh OR 3/4 t Marjoram,dried
1 1/2 t Vinegar, Sherry
1/2 t Salt
2 T Flour,all purpose
4 c Stock, beef **
1 c Cream, whipping
1/2 md Carrot,1/2-inch dice (@ 1/4 cup)
1 md Potato,baking, peeled, cut into 1/2-inch dice
1/2 md juice of Lemon,
Pepper, white, ground
2 T Parsley, chopped
** See forum for Beef Stock and Clarified Butter
Soak cepes in Madeira and hot water to cover for 20 to 30
minutes. Drain, reserving and training the liquid in which they were soaked. Rinse and drain the cepes; chop coarsely.
In a saucepan, heat 2 tablespoons of butter over medium-high heat and add cepes, onion and marjoram and toss for 2 minutes.
Add vinegar, 1/2 teaspoon of salt and a 1/4 cup of reserved liquid. Simmer for 5 minutes; set aside.
In a separate saucepan, melt the remaining butter; stir in the flour and cook for 3 minutes. Whisk in the stock and bring the mixture to a boil. Add cream and carrot
and simmer, covered.
Meanwhile, blanch potato in boiling salted water for 3 minutes; drain and rinse under cold water. When the carrot is nearly tender, add potato and cook until all of the ingredients are tender (about 5 minutes.)
Add cepe mixture and simmer for 5 minutes.
Add lemon juice and adjust seasonings to taste with salt and white pepper. Add parsley and serve.