Recipe - Roasted Porcini Soup

One half pound Porcini (several small
mushrooms totaling 1 pound)
2 tablespoon Olive oil
Essence
3 tablespoon Brown roux
1 cup Julienned onions
1 tablespoon Minced garlic
1 qt Mushroom broth
Salt and black pepper
One fourth cup Finely chopped parsley
3 Parmesan Tuiles
Long chives

Preheat the oven to 450 degrees F. In a mixing bowl, toss the mushrooms
with olive oil an Essence. Place the mushrooms on a baking sheet and roast
for about 10 minutes. Remove from the oven and set aside. In a sauce pan,
heat the roux. When the roux is hot, saut_ the onions for 34 minutes, or
until wilted. Stir in the garlic and season with salt and pepper. Julienne
the roasted mushrooms and stir into the roux mixture. Slowly whisk in the
mushroom broth. Bring the liquid up to a boil. Reduce to a simmer and cook
for 20 minutes. Season with salt and pepper. Stir in the parsley. Ladle the
soup in a shallow bowl. Garnish with the tuiles and long chives.

Yield: 46 servings
Posted to MCRecipe Digest V1 #330

Recipe by: ESSENCE OF EMERIL SHOW #EE2443

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:21:55 0500