Wild mushroom soup(kisler)

 
                        WILD MUSHROOM SOUP (KISLER)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Cepes, dried
    2       tb           Wine, Madeira, dry
                         Water, hot, as needed
    4       tb           Butter, clarified **
    1       lg           Onion, chopped (@1 cup)
    1       tb           Marjoram, fresh OR
      3/4   ts           Marjoram, dried
    1 1/2   ts           Vinegar, Sherry
      1/2   ts           Salt
    2       tb           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           Lemon, juice of
                         Pepper, white, ground
    2       tb           Parsley, chopped
 
        ** See recipes 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.
   
        Source:  New York's Master Chefs, Bon Appetit
   Magazine
        :  Written by Richard Sax, Photographs by Nancy
   McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:   Andy Kisler, Vienna 79 Restaurant, New
   York
  
 
 
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