Cream of Wild Mushroom Soup

By SallySmo

Ingredients

• 6 Tbps butter
• 1 C chopped yellow onion
• 1/2 C chopped celery
• 1/4 tsp cayenne
• 1 1/2 tsp minced garlic
• 6 oz shitake, sliced
• 6 oz oyster, sliced (I prefer woodear)
• 8 oz cremini or button, sliced
• 2 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 C brandy
• 6 C chicken stock
• 1 1/2 C heavy cream

Preparation

Step 1

In large pot, melt butter over medium high. Add onions, celery, and cayenne. Cook stirring ~4 minutes. Add garlic and cook 30 seconds. Add mushrooms, thyme, salt and pepper and cook stirring until mushrooms give off liquid and start to brown ~7 minutes. Add brandy, bring to boil and cook until glazed ~2 minutes. Add stock and return to boil. Reduce heat to medium low and simmer uncovered, stirring occasionally ~15 minutes.

Remove from heat and puree. Add cream and return to simmer for 5 minutes.

-Emeril