Cream of Wild Mushroom Soup
Tags: mushrooms, soup
Prep Time | 20 minutes |
Cook Time | 40 minutes |
Servings |
servings
|
Ingredients
- 6 tablespoons unsalted butter
- 1 cup yellow onions chopped, 1 medium onion
- ½ cup celery chopped, approx. 2 stalks
- 3 garlic cloves pressed
- ¼ teaspoon cayenne pepper
- 6 oz shiitake mushrooms cleaned, stems trimmed, and sliced
- 6 oz oyster mushrooms cleaned ,stems trimmed, and sliced
- 8 oz cremini or button mushrooms cleaned, stems trimmed, and sliced
- 2 teaspoon thyme leaves fresh
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ cup brandy
- 6 cups chicken stock
- 1½ cups heavy cream
Ingredients
|
Instructions
- Add butter to small bowl or plate. Set aside.
- On cutting board, chop onions, celery; press garlic. Set aside in small bowl. Add cayenne pepper to bowl.
- Slice mushrooms. Set aside in large bowl. Add thyme, salt and pepper to bowl.
- Pour brandy into small bowl. Set aside.
- Pour chicken stock in 2 quart container. Set aside.
- Pour cream in medium bowl. Set aside.
- In a large pot, melt butter over medium-high heat. Add onions, celery, cayenne and garlic. Cook, stirring with wooden spoon, until soft, about 4 minutes.
- Add 1 cup of chicken stock to pot.
- Add mushrooms, thyme, salt, and pepper. Saute, stirring until the mushrooms give off their liquid and start to brown, about 7 minutes.
- Take off heat, add brandy. Return to heat and bring to a boil and cook for 3 minutes, stirring occasionally.
- Add remaining chicken stock and return to a boil.
- Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
- Remove from heat and puree with a hand-held immersion blender, or food processor (depending on it's size, doing in batches may be necessary).
- Return to pot, add cream, bring to a simmer, and cook for 5 minutes.
- Remove from the heat, adjust seasoning to taste.
- Ladle into soup bowls. Serve immediately.
Recipe Notes
Tips, Notes, and Variations:
- This soup is very rich. In part, because I use it for recipes calling for condensed mushroom soup (e.g. "House Special" Quiche). Substitute milk, in place of the cream, and/or increase the amount of milk and/or chicken stock to thin it.
You must log in to post a comment.