GMA Recipe: Springtime Mushroom and Green Pea Soup

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Springtime Mushroom and Green Pea Soup
From chef and author Emeril Lagasse
April 6, 2007

Emeril is cooking for spring on Good Morning America.

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup finely diced smoked ham

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 pound quartered button mushrooms

2 teaspoons minced garlic

3 tablespoons all-purpose flour

4 cups chicken stock or low sodium canned chicken broth

2 sprigs fresh thyme

3/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

1 cup frozen green peas

1/4 cup heavy cream

Directions

In a Dutch oven or soup pot, heat the butter and oil over medium high heat until hot. Add the ham and cook, stirring, until caramelized, about 3 minutes.

Add the onions, celery, and carrots and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook, stirring, until mushrooms have released their liquid and are golden brown around the edges, about 5 minutes.

Add the garlic and cook for 1 minute. Add the flour and cook, stirring, for 2 minutes. Add the chicken stock, thyme, salt and pepper and stir to combine.

Bring soup to a boil, then reduce heat so that the soup just simmers and cook, stirring occasionally, for 30 minutes.

Stir in the peas and heavy cream, let sit for 5 minutes, then remove the thyme stems and serve ladled into hot bowls.

Makes about 1 1/2 quarts

Recipe copyright 2007, Emeril Lagasse