Seafood-Mushroom Soup

• 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)

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. Saute mushrooms in remaining butter in a small skillet until tender. Stir sauteed 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.

butter, allpurpose, milk, mushrooms, haddock, egg, salt, white pepper, lemon rind, sugar, cream sherry, egg yolks, chives

Taken from www.myrecipes.com/recipe/seafood-mushroom-soup (may not work)