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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Lynn Brown of Houston, Texas, writes: For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soups here (they're one of my favorite things to make). The mushroom soup is from a restaurant, but I've added more flavor with wild mushrooms. Ingredients:
6 tablespoons (3/4 stick) butter |
2 cups finely chopped onions |
6 ounces crimini (baby bella) mushrooms, chopped |
6 ounces fresh oyster mushrooms, chopped |
6 ounces fresh shiitake mushrooms, stemmed, caps chopped |
1 tablespoon chopped fresh thyme |
3 tablespoons brandy |
2 tablespoons all purpose flour |
4 cups beef broth |
Directions:
1. Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.
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