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Home > Soups - Stews
Wild Mushroom and Crab Soup with Dumplings
Serves: 4
Ingredients:
- 3 tablespoons blond roux
- 1 tablespoon olive oil
- 1/2 cup minced onions
- 2 cups assorted wild mushrooms, sliced (Chantrelles, Oysters, Shitaki, etc.)
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 tablespoons minced celery
- 1 cup shrimp stock or fish stock
- Salt and white pepper
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon crab boil
- 1 pound crab meat
- 1/2 cup chopped green onions
- 2 tablespoons chopped mild herbs
- 1/2 teaspoon Worcestershire sauce
- 12 wonton wrappers
- 1 egg, slightly beaten
- 1 tablespoon chopped chives
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 the 1/2 pound crab meat, 1/4 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 paper-lined plate. Season with Essence. Ladle the soup in a shallow bowl. Arrange the wontons in the center of the soup. Garnish with chives.
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