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Mushroom Soup

May 24, 2010 by Lois Britton 6 Comments

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.

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Filed Under: Soup, Vegetables

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Reader Interactions

Comments

  1. Vicki

    May 24, 2010 at 4:00 am

    My gosh I can almost taste this! It sounds wonderful.

    Reply
  2. faithy, the baker

    May 24, 2010 at 6:26 am

    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!

    Reply
  3. Casey Angelova

    May 26, 2010 at 6:13 am

    Just reading the ingredient list, I know this tastes good.

    Reply
  4. Rosemarie

    March 12, 2022 at 9:08 am

    I made Zupa Grzybowa using your recipe. I do like the addition of sherry to the recipe. I used Shiitake mushrooms and button mushrooms as I didn’t have any Polish mushrooms. It was totally awesome! Total comfort food.

    Reply

Trackbacks

  1. Creamed Mushrooms Grzyby w Sosie - Polish Housewife says:
    April 12, 2018 at 10:12 am

    […] comes from Treasured Polish Recipes for Americans, but I’ve edited a bit as I remember a favorite mushroom soup recipe. I’m embellishing a bit, cooking some minced shallot with my mushrooms, and adding a dash of […]

    Reply
  2. Polish Mushroom Soup - Polish Housewife says:
    September 24, 2020 at 10:11 am

    […] made other mushroom soups. I have one inspired by a mushroom soup from Emeril’s Restaurant in Orlando, FL. In comparison, my Polish version has a soupier broth […]

    Reply

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