Seafood-Mushroom Soup

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. Add sherry; cook 5 minutes. Pour soup into individual serving bowls; garnish with grated egg yolk and chives, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Seafood-Mushroom Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy