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

Thanks for sharing!

Facebook

Twitter

Pinterest

Reddit

Digg

StumbleUpon

email