Prep 10 mins
Cook 40 mins
This soup tastes so good the 1st day, didn't have any left for the 2nd. You can use any combination of mushrooms. I have made it with just button mushrooms and it is still good!
- 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
- 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.
- 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.
ina garden mushrom soup
Wow!!! this was so good, the mushrooms were very flavorful, set off wonderfully by the seasonings. I am not crazy about milky soups, so tried it with just a little 1/2 and 1/2. I think next time, might try adding a potato instead of any 1/2 and 1/2 and blending that in to give it some creamy thickness. This is our new favorite- thank you so much!
Oh my! This soup is very flavorful! The thyme and wild mushrooms make for an incredible combination. I made a quick vegetable stock with the onion, celery and mushroom trimmings left over. I used two cups of the homemade stock with four cups of chicken stock as called for. I also substituted Port for the brandy since a local restaurant serves a wild mushroom with Port soup that I love. No need to visit that restaurant any more!