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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
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.
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