The mushroom soup at Emeril’s in Orlando was my inspiration here. This soup is rich and savory with layers of flavor. If only I could keep popping into Emeril’s to see if it needs anything else.
Ingredients
2 tablespoons butter
1 small shallot, minced
6 oz. sliced mushrooms
6 oz. sliced baby portabellos
1 teaspoon kosher salt
1 1/2 cups stock (beef, chicken or vegetable)
2 tablespoons butter
2 tablespoons flour
1 tablespoon sherry
1 cup heavy cream
1/2 cup milk
dash cayenne pepper
dash nutmeg
Directions
- Melt butter in large saucepan or dutch oven over medium high heat. Add shallot and cook until transluent stirring frequently.
- Add both mushrooms and salt, continuing to stir frequently. Cook until the mushrooms are browned and greatly reduced in volume.
- Deglaze the pan by adding stock and scraping the brown bits off the bottom. Remove from heat.
- Use an immersion blender in the pot, or transfer mushrooms and stock to a blender or food processor. Blend until the mushrooms resemble a very coarse sand.
- In another pan, melt butter, add flour and cook until flour begins to brown.
- Add sherry, cream, milk and mushrooms and stock. Heat, but do not boil.
- Season with cayenne and nutmeg.
- If the soup is too thick, thin with a little milk.
Serves 3 – 4
My gosh I can almost taste this! It sounds wonderful.
Mushroom soup is my fave soup! Nothing beats mushroom soup for me! 🙂 Sound so delicious that i have to try making it instead of being lazy and do Campbell ones!
Just reading the ingredient list, I know this tastes good.