1/4 cup margarine
1 cup Vidalia onions
1 cup diced oak-smoked Andouille sausage
4 cups fresh Chanterelle mushrooms, sliced
4 cups fresh black morel mushrooms, sliced
1/4 cup Madeira wine
1/4 cup cream sherry
2 cups rich veal stock
3 cups heavy whipping cream
2 teaspoon sweet Hungarian paprika
1/4 teaspoon fresh ground black pepper
Pinch of cayenne pepper
Pinch of paprika
Pinch of salt
3 tablespoons cornstarch
1/4 cup water
Duck crackling or regular croutons |
Melt margarine in heavy saucepan; sauté onion until translucent. Add sausage; sauté for 4 to 6 minutes until edges brown. Add mushrooms, and continue to sauté for 4 minutes. Deglaze pan with wine and sherry; cook until liquid is reduced by half. Add veal stack; reduce by a fourth. Add heavy cream; reduce by a fourth. Stir in Hungarian paprika, black pepper, cayenne pepper, paprika, and salt. Mix cornstarch and water, and use to thicken soup. Garnish each cup of soup with 3 to 4 croutons. |
