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Wild Mushroom Soup (Kisler)

Wild Mushroom Soup (Kisler) is a soups recipe made with Butter Clarified, Vinegar Sherry, Salt, Flour All Purpose, and Stock Beef. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 2 tbsp
• 4 cup
• 1 cup

Method (preview)

1. 1

   Soak cepes in Madeira and hot water to cover for 20 to 30 minutes.

2. 2

   Drain, reserving and training the liquid in which they were soaked.

3. 3

   In a saucepan, heat 2 tablespoons of butter over medium-high heat and add cepes, onion and marjoram and toss for 2 minutes.

4. 4

   Add vinegar, 1/2 teaspoon of salt and a 1/4 cup of reserved liquid. Simmer for 5 minutes; set aside.

5. 5

   In a separate saucepan, melt the remaining butter; stir in the flour and cook for 3 minutes.

6. 6

   Meanwhile, blanch potato in boiling salted water for 3 minutes; drain and rinse under cold water.

7. 7

   When the carrot is nearly tender, add potato and cook until all of the ingredients are tender (about 5 minutes.)

8. 8

   Add lemon juice and adjust seasonings to taste with salt and white pepper.