Cream Of Wild Mushroom Soup

Recipe Ingredients

6 tablespoons	90ml	Butter - unsalted
2 cups	125g / 4.4oz	Chopped yellow onion
1/2 cup	55g / 1.9oz	Chopped celery
1/4 teaspoon	1.3ml	Cayenne
1 1/2 teaspoons	7.5ml	Minced garlic
6 oz	170g	Shiitake mushrooms - cleaned, trimmed,
		And sliced
6 oz	170g	Oyster mushrooms - cleaned, trimmed,
		And sliced
8 oz	227g	Trumpet royale mushrooms - cleaned, trimmed,
		And sliced
2 teaspoons	10ml	Fresh thyme leaves
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/3 cup	78ml	Brandy
6 cups	1422ml	Chicken stock
1 1/2 cups	355ml	Heavy cream

Recipe Instructions

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.

Source:
Earthy Delights at http://earthy.com

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