Recipe - Wild Mushroom And Crab Soup With Dumplings

3 tablespoon Blond roux
1 tablespoon Olive oil
One half cup Minced onions
2 cup Assorted wild mushrooms;
cut or sliced up
(Chantrelles; Oysters,
Shitaki, etc.)
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 tablespoon Minced celery
1 cup Shrimp stock or fish stock
Salt; to taste
Freshlyground white pepper;
to taste
3 cup Milk
1 cup Heavy cream
1 teaspoon Crab boil
1 pound Crab meat; divided
One half cup Chopped green onions;
divided
2 tablespoon Chopped mild herbs
One half teaspoon Worcestershire sauce
12 Wonton wrappers
1 Egg; slightly beaten
Emeril's Essence; see * Note
1 tablespoon Chopped chives

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot,
saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic,
and celery and saute for 30 seconds. Season with salt and pepper. Stir in
the stock and bring up to a boil. Whisk in the whole milk, cream and crab
boil. Bring the liquid up to a boil, reduce the heat, and simmer for 5 to 7
minutes. Whisk in the roux 1 tablespoon at a time until thoroughly
incorporated into the soup. Reduce the heat to low and continue to cook,
whisking until the mixture thickens. Stir in One half pound crab meat, One fourth cup
green onions, and Worcestershire and simmer for 6 to 8 minutes. For the
dumplings, in a mixing bowl, combine the remaining crabmeat and green
onions together. Season with salt and pepper. Place a tablespoon of the
filling in the center of each wonton. Bring up the corners to the center
and twist. Fry each wonton for 2 minutes or until the wontons are golden,
stirring constantly for over all browning. Remove from the fryer and drain
on a paperlined plate. Season with Emeril's Essence. Ladle the soup in a
shallow bowl. Arrange the wontons in the center of the soup. Garnish with
chives. This recipe yields 4