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337-896-3247

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Ingredients

 

  • 1/4 cup margarine
  • 1 cup Vidalia onions
  • 1 cup diced oak-smoked Andouille sausage
  • 4 cups fresh Chanterelle mushrooms, sliced
  • 4 cups fresh black morel mushrooms, sliced
  • 1/4 cup Madeira wine
  • 1/4 cup cream sherry
  • 2 cups rich veal stock
  • 3 cups heavy whipping cream
  • 2 teaspoon sweet Hungarian paprika
  • 1/4 teaspoon fresh ground black pepper
  • Pinch of cayenne pepper
  • Pinch of paprika
  • Pinch of salt
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • Duck crackling or regular croutons

 

Melt margarine in heavy saucepan; sauté onion until translucent. Add sausage; sauté for 4 to 6 minutes until edges brown. Add mushrooms, and continue to sauté for 4 minutes. Deglaze pan with wine and sherry; cook until liquid is reduced by half. Add veal stack; reduce by a fourth. Add heavy cream; reduce by a fourth. Stir in Hungarian paprika, black pepper, cayenne pepper, paprika, and salt. Mix cornstarch and water, and use to thicken soup. Garnish each cup of soup with 3 to 4 croutons.

Office Info:

hide3480 N.E. Evangeline Thrwy. (I-49) • Lafayette, LA 70507

hideCall: 337-896-3247

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Office hours

hideSun-Mon ----------- 7am - 9 pm

hideTues-Thurs -----7:30 am - 9:30 pm

hideFri-Sat --------------7 am - 10:30 pm