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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This soup tastes so good the 1st day, didn't have any left for the 2nd. You can use any combination of mushrooms. I have made it with just button mushrooms and it is still good! Ingredients:
6 tablespoons unsalted butter |
1 cup chopped yellow onion |
1/2 cup chopped celery |
1/4 teaspoon cayenne |
1 1/2 teaspoons minced garlic |
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced |
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced |
8 ounces cremini mushrooms or 8 ounces button mushrooms, wiped clean, stems trimmed, and sliced |
2 teaspoons fresh thyme leaves |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/3 cup brandy |
6 cups chicken stock |
1 1/2 cups half-and-half |
Directions:
1. In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
2. Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
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