River Crab Soup
River crab soup is a recipe with fresh ingredients from the crab category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g shiitake mushrooms
- 1 onion
- 50 g butter
- 1 tsp porcini mushroom powder
- 1 glass fish stock (400 ml)
- 200 ml dry white wine
- 2 Potatoes
- 400 g heavy cream
- 150 g river crab tail (cooked)
- Salt
- Pepper (freshly ground)
- fennel seeds (for garnish)
Instructions
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1.
Clean the mushrooms and slice them into strips. Blanch in 0.5 l water with a little salt for about 5 minutes, strain the mushrooms, reserve the cooking liquid.
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2.
Peel and finely dice the onion. In a pot melt the butter, sauté the onion cubes until translucent, stir in the porcini mushroom powder, then deglaze with fish stock, white wine, some mushroom broth, and cream.
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3.
Peel the potatoes, finely dice them, add to the soup and simmer for 10–15 minutes.
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4.
Blend the soup with a blender until smooth, season, add crab meat and mushrooms, heat through, let it simmer for a few minutes, then taste again. Serve sprinkled with fennel seeds.
