Wild Mushroom Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.