Cream Of Wild Mushroom Soup

By á-174942

Ingredients

• 6 tablespoons butter unsalted
• 2 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/4 teaspoon cayenne
• 1 1/2 teaspoons minced garlic
• 6 ounces shiitake mushrooms cleaned, trimmed, and sliced
• 6 ounces oyster mushrooms cleaned, trimmed, and sliced
• 8 ounces trumpet royale mushrooms cleaned, trimmed, and sliced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/3 cup brandy
• 6 cups chicken stock
• 1 1/2 cups heavy cream

Details

Servings 1

Preparation

Step 1

Using a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne. Cook, stirring, until soft. Add the garlic and cook for less than a minute before adding the mushrooms, thyme, salt and pepper. Cook, stirring, until the mushrooms give off their liquid and start to brown. This should require about 7 minutes.

Add the brandy and bring it to a boil. Cook until the mushrooms are glazed, which should take about 2 minutes. Add the stock and return everything to a boil. As soon as it boils, immediately turn it down to medium-low and continue to simmer uncovered for about 15 minutes.

Remove the soup from the heat and puree it with a hand held immersion blender, or you can use a food processor. Place the soup back on the heat, add the cream, and return to a simmer. Adjust the seasoning and serve.

This recipe yields ?? servings.