Wild Mushroom Soup

Servings: 4
Ingredients:

4 oz Cepes, dried                        4 c  Stock, beef **
2 tb Wine, Madeira, dry                  1 c  Cream, whipping
Water, hot, as needed             1/2 md Carrot, 1/2-inch dice
4 tb Butter, clarified **                     -- (@ 1/4 cup)
1 lg Onion, chopped (@1 cup)             1 md Potato, baking, peeled,
1 tb Marjoram, fresh OR                       -- cut into 1/2-inch dice
3/4 ts Marjoram, dried                   1/2 md Lemon, juice of
1 1/2 ts Vinegar, Sherry                          Pepper, white, ground
1/2 ts Salt                                2 tb Parsley, chopped
2 tb Flour, all purpose

** 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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