Wild Mushroom Soup

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!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

Directions

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.