Seafood-Mushroom Soup

Oxmoor House
1 1/2 quarts


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1/4 cup plus 3 tablespoons butter or margarine, divided
1/2 cup all-purpose flour
3 cups half-and-half
2 cups milk
1 cup sliced fresh mushrooms
1 1/2 cups chopped, cooked seafood (cod, haddock, shrimp, lobster, or combination of seafood)
1 hard-cooked egg, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon grated lemon rind
1/2 teaspoon sugar
1/4 cup cream sherry
3 hard-cooked egg yolks, grated
2 tablespoons chopped chives (optional)


Melt 1/4 cup plus 2 tablespoons butter in top of a double boiler over simmering water; add flour, and stir with a wire whisk until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and milk. Cook over simmering water, stirring constantly, until thickened and bubbly.

Sauté mushrooms in remaining butter in a small skillet until tender. Stir sautéed mushrooms into sauce. Add seafood, chopped egg, salt, pepper, lemon rind, and sugar; stir well. Cook over simmering water 25 minutes, stirring occasionally.

Add sherry; cook 5 minutes. Pour soup into individual serving bowls; garnish with grated egg yolk and chives, if desired.

Created date

February 2010