Cream Of Mushroom Plus Lobster Soup Recipe

Cream Of Mushroom Plus Lobster Soup

From elgourmand2 8 years ago

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1 Hr. to make
Serves 4-6

One of my bags of oyster mushrooms was fruiting like crazy. When this happens a pot of rich mushroom soup cannot be far behind. I was getting all set to make cream of mushroom soup when the lads from Manono showed up with a couple nice medium lobster. Read more Why not go truly up-town with this soup. This was decadent. See less

lobster
mushrooms
stovetop
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- • 2-3 cups sliced fresh mushrooms.
- • One 1 ½ -2 lb. fresh lobster. (frozen should work).
- • 2 Tbs. finely chopped onion.
- • 1 -2 garlic clove, minced.
- • 2 Tbs. butter.
- • 3 Tbs. flour (divided).
- • 1 cup chicken broth.
- • 1 ½ cup of water from the lobster body boil; see step three below.
- • 1 cup light cream.
- • Salt and FG pepper to taste.
- • ½ tsp. parsley.
- • A pinch of nutmeg, optional.
- • 3 Tbs. chopped spring onion, green part only, for garnish.
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Ingredients

• 2-3 cups sliced fresh mushrooms. shopping list
• One 1 ½ -2 lb. fresh lobster. (frozen should work). shopping list
• 2 Tbs. finely chopped onion. shopping list
• 1 -2 garlic clove, minced. shopping list
• 2 Tbs. butter. shopping list
• 3 Tbs. flour (divided). shopping list
• 1 cup chicken broth. shopping list
• 1 ½ cup of water from the lobster body boil; see step three below. shopping list
• 1 cup light cream. shopping list
• Salt and FG pepper to taste. shopping list
• ½ tsp. parsley. shopping list
• A pinch of nutmeg, optional. shopping list
• 3 Tbs. chopped spring onion, green part only, for garnish. shopping list

How to make it

1. Separate the lobster tail from the body, remove meat, divine, cube and set aside. See Photo
2. Put the lobster body and tail shell in a pot and add just enough water to cover.
3. Cook the body and tail shell for 20-30 minutes, add the chunked lobster meat and cook an additional 10-15 minutes. Set aside.
4. Pick a passel of mushrooms and clean See Photo. Wipe with a damp cloth.
5. Melt butter in large frying pan. Add in onion, garlic, and mushrooms. Cook until onions are soft.
6. Blend in 2 Tbs. flour and stir.
7. Add in the chicken broth and 1½ cups of the lobster water and heat until slightly thickened while stirring frequently.
8. Stir cream with additional 1 Tbs. flour, parsley, nutmeg and salt & FG pepper.
9. Add cream and lobster chunks to soup.
10. Heat to thicken while stirring frequently.
11. Adjust consistency to suit. Different cream = different thick.
12. Garnish with chopped spring onion tops; serve and enjoy!
My wife decided we needed a plate of sliced ripe tomatoes, a natural and we served this with a chewy Italian bread and a bottle of Grenache Blanc.
.

People Who Like This Dish 2

twill10 Cape Girardeau, MO
clbacon Birmingham, AL
elgourmand2 APia, Samoa
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elgourmand2 APia, Samoa

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