Wild Mushroom & Napa Cabbage Soup

Picked this up about two weeks ago at the farmers market.  This is by Chef Tom Stevens of the Cypress Grille.

Ingredients:

• 3 tsp Canola Oil
• 1/2 Lb Sliced Bacon
• 1 cup small diced Leeks
• 1 cup small diced Fennel
• 1/2 cup Diced Carrots
• 1/2 cup Small Diced Celery
• 2 Tbsp Thinly Sliced Garlic
• 2 Tbsp Minced Ginger
• 1 cup sliced Shiitake Mushroooms
• 1/2 cup White Wine
• 1/2 cup Sambuca
• 1 tsp Toasted Caraway Seed
• 1 tsp Toasted Coriander
• 1 tsp Chile Flakes
• 2 qts Chicken Stock
• 2 cup Cooked White Beans
• 1/2 cup Chopped Parsley
• 1 tbsp minced Tarragon
• 1 tsp Star Anise
• Salt & Pepper

Directions

1. Start with a large stock pot
2. Add Canola Oil and Bacon to render out all fat
3. Add all vegetables and cook until translucent
4. Deglaze pan with white wine and Sambuca
5. Add Chicken stock and cooked white beans
6. Simmer for 30 minutes
7. Add all herbs and final seasonings

About Cypress Grille

Cypress Grille

www.cypressgrilleboerne.com

View Larger Map