Essence Of Black Mushroom Soup Au Chablis Recipe
This is a kick ass recipe for Essence Of Black Mushroom Soup Au Chablis which will knockout anyone who eats it. Excuse my French please. Canadian Essence Of Black Mushroom Soup Au Chablis is served as a tasty Appetizer. I hope that this Essence Of Black Mushroom Soup Au Chablis recipe is suited to your tastes and wish you luck in preparing it.
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.
