1 1/2 quarts

How to Make It

Step 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.

Step 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.

Step 3

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

Oxmoor House Homestyle Recipes

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