WILD MUSHROOM AND CRAB SOUP WITH DUMPLINGS

By gaster16

Ingredients

• 3 tablespoons blond roux
• 1 tablespoon olive oil
• 1/2 cup minced onions
• 2 cups assorted wild mushrooms sliced
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 2 tablespoons minced celery
• 1 cup chicken stock
• Salt and white pepper
• 3 cups milk
• 1 cup heavy cream
• 1 teaspoon crab boil
• 1 lb. 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

Preparation

Step 1

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