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Recipe Summary

Yield:
1 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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