Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Porcini mushrooms

  2. 2 tablespoons 30ml Olive oil

  3. Bayou Blast - seeNote

  4. 3 tablespoons 45ml Brown roux

  5. 1 cup 62g / 2 1/5oz Julienned onions

  6. 1 tablespoon 15ml Minced garlic

  7. 1 Mushroom broth

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 1/4 cup 36g / 1 1/3oz Finely-chopped parsley

  11. 3 Parmesan Tuiles

  12. Chives - (long)

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Preheat the oven to 450 degrees.

  3. In a mixing bowl, toss the mushrooms with olive oil and Bayou Blast. Place the mushrooms on a baking sheet and roast for about 10 minutes. Remove from the oven and set aside.

  4. In a sauce pan, heat the roux. When the roux is hot, saute the onions for 3 to 4 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Julienne the roasted mushrooms and stir into the roux mixture. Slowly whisk in the mushroom broth. Bring the liquid up to a boil. Reduce to a simmer and cook for 20 minutes. Season with salt and pepper. Stir in the parsley. Ladle the soup in a shallow bowl. Garnish with the tuiles and long chives.

  5. This recipe yields 4 to 6 servings.


Send feedback