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Mushroom Soup




Source of Recipe


mushroomrecipes.com






List of Ingredients



• 6 tablespoons unsalted butter
  
• 1 cup chopped yellow onions
  
• 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 crimini or button mushrooms, wiped clean, stems trimmed, and sliced
  
• 2 teaspoons fresh thyme leaves
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/3 cup brandy
  
• 6 cups chicken stock
  
• 1 1/2 cups heavy cream
  
• 1 (8-inch long) thin baguette French bread, cut into 1/2-inch thick slices
  
• 3 cloves peeled, crushed garlic
  
• 2 tablespoons extra virgin olive oil
  
• 3 tablespoons finely grated Parmesan
  






Instructions



1. In a large pot, melt the butter over medium-high heat.
   
2. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes.
   
3. 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.
   
4. 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.
   
5. Remove from the heat. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
   
6. Crouton preparation:
   
   Preheat the oven to 400 degrees F.
   
7. Rub both sides of the French bread slices with the crushed garlic and place on a baking sheet. With a pastry brush, brush 1 side with the olive oil. Top with a fine sprinkling of the cheese and bake until the cheese is bubbly, about 5 minutes. Remove from the oven.
   
8. To serve, ladle the soup into bowls and top each serving with 2 croutons.
   






Final Comments


Yield: 8 servings