Wild Mushroom-Potato Soup
In a pot place the potatoes in enough water to cover and cook until tender, and then drain. Meanwhile, in a small saucepan bring the 2 cups of water to a boil with the salt, sugar, soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of liquid remains. Remove the mushrooms and shallots from the liquid, reserve the liquid and set aside. Place the mushrooms and shallots in a food processor or blender along with the cooked potatoes, process or blend until finely chopped. Strain the reserved mushroom liquid and place in the food processor or blender with the milk and cream. Process or blend until smooth. Chill for 1 hour. When ready to serve, ladle into bowls and garnish with the chives.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray