Essence Of Black Mushroom Soup Au Chablis Recipe
Ingredients
3 tablespoons rendered chicken fat
1 stalk celery, coarsely chopped
1 onion, coarsely chopped
1/2 carrot, coarsely chopped
1 leek, coarsely chopped
1 fresh ham hock
1 bay leaf
1 clove garlic
3 whole cloves
Pinch freshly ground black pepper
1/4 lb. dried black mushrooms, very finely chopped
3 qts. chicken stock
3 tablespoons arrowroot
Few drops Maggi seasoning
Salt
1/4 cup Chablis
Directions
Heat chicken fat in a Dutch oven and add celery, onion, carrot, leek, ham hock, bay leaf, garlic, cloves, and pepper.
Cook until onion is lightly browned.
Add mushrooms; cover and cook 10 minutes.
Add chicken stock and cook slowly for 2 hours.
Skim the fat.
Blend arrowroot with a small amount of cooled stock; stir into the soup.
Bring to boiling and cook 3 minutes.
Strain soup through a fine sieve lined with cheesecloth.
Add Maggi seasoning, salt to taste, and wine.
Reheat soup before serving.
Cook until onion is lightly browned.
Add mushrooms; cover and cook 10 minutes.
Add chicken stock and cook slowly for 2 hours.
Skim the fat.
Blend arrowroot with a small amount of cooled stock; stir into the soup.
Bring to boiling and cook 3 minutes.
Strain soup through a fine sieve lined with cheesecloth.
Add Maggi seasoning, salt to taste, and wine.
Reheat soup before serving.
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