Wild Mushroom and Crab Soup with Dumplings

Total Time:
50 min
10 min
40 min

4 servings

  • 3 tablespoons blond roux
  • 1 tablespoon olive oil
  • 1/2 cup minced onions
  • 2 cups assorted wild mushrooms, sliced (Chantrelles, Oysters, Shitake, 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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