Рецепт Mushroom Soup
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