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Mushroom Soup


  • 2 tablespoons butter
  • 3 tablespoons flour
  • Pinch of dry mustard
  • 1 teaspoon salt
  • Pinch of cayenne
  • 1 quart chicken bouillion
  • 1/4 pound of fresh mushrooms, cleaned and chopped
  • 1/3 cup cream sherry
  • 1/2 cup heavy cream
  • 1 tablespoon whipped cream
  • Paprika
  • Toasted almonds


  • Melt 2 generous tablespoons butter and blend in 3 tablespoons flour mixed with a pinch of dry mustard, 1 teaspoon salt, and a pinch of cayenne. Gradually stir in 1 quart chicken bouillon and 1/4 pound of fresh mushrooms, cleaned and chopped. Cook very gently for 35 minutes. Blend in a blender and correct seasonings. Stir in 1/3 cup cream sherry and 1/2 cup heavy cream. Serve topped with 1 tablespoon whipped cream flavored with a little paprika and sprinkled with blanched, shredded, and toasted almonds.