Mushroom Soup

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

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.