*  Exported from  MasterCook  *
 
                         WILD MUSHROOM-POTATO SOUP
 
 Recipe By     : ESSENCE OF EMERIL SHOW
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Imports                      Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          diced and peeled Idaho potatoes
    1      teaspoon      salt
    1      teaspoon      sugar
    1      tablespoon    soy sauce
      1/2  ounce         dried Porcini mushrooms
    2      cups          water
    2      large         hallots, cut into chunks, -- about 1/4 cup
    4      cups          mushrooms -- sliced
    1      cup           milk
    1      cup           heavy cream
    1      tablespoon    chives -- chopped
 
 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
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 

Plain Text Version of This Recipe for Printing or Saving