Brandied Wild Mushroom Soup

By JeanAnn

Serve this soup on a blustery day as a warming welcome sipper in espresso cups or as the first course of a meal. Chef Jeffrey Salden of Marcia Selden Catering created the Goodings Christmas brunch menu.

Ingredients

• 1 cup finely chopped onions
• 2 tablespoons butter
• 4 ounces fresh cremini or porcini mushrooms, chopped
• 4 ounces fresh oyster mushrooms, chopped
• 4 ounces fresh shiitake mushrooms, stems removed and chopped
• 1 1/2 teaspoons snipped fresh thyme
• 2 tablespoons brandy
• 1 tablespoon all-purpose flour
• 2 cups chicken broth
• 1/2 cup whipping cream
• white truffle oil
• Sea salt and cracked black pepper

Preparation

Step 1

In a large saucepan cook onions in butter over medium-high heat 5 minutes or until tender. Add all mushrooms and thyme. Cook and stir 8 minutes or until mushrooms are tender. Remove saucepan from heat. Add brandy. Return saucepan to heat; cook 30 seconds, stirring constantly. Stir in flour. Cook and stir 1 minute. Stir in broth and whipping cream. Bring just to a boil. Reduce heat; simmer, uncovered, 10 minutes.
Cool mixture slightly. Transfer mixture half at a time, to blender or food processor. Cover; blend or process until smooth. Return soup to saucepan. Heat through

Ladle soup into bowls. Drizzle with white truffle oil; top with sea salt and cracked black pepper

TIP: For a chunkier consistency, puree only half the soup and then mix it in the pot with the remaining soup.