Cream of Wild Mushroom Soup

Ingredients:

6 tablespoons butter, unsalted
2 cup chopped yellow onion
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces fresh Shiitake mushrooms, cleaned, trimmed, and sliced
6 ounces White Clamshell mushrooms cleaned, trimmed, and sliced
8 ounces Trumpet Royale mushrooms, cleaned, trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon Sea salt
1/2 teaspoon fresh Cracked Pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups heavy cream

Preparation:
Using a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne. Cook, stirring, until soft.
Add the garlic and cook for less than a minute before adding the mushrooms, thyme, salt and pepper.
Cook, stirring, until the mushrooms give off their liquid and start to brown. This should require about 7 minutes.
Add the brandy and bring it to a boil. Cook until the mushrooms are glazed, which should take about 2 minutes.
Add the stock and return everything to a boil. As soon as it boils, immediately turn it down to medium low and continue to simmer uncovered for about 15 minutes. Remove the soup from the heat and puree it with a hand held immersion blender, or you can use a food processor. Place the soup back on the heat, add the cream, and return to a simmer. Adjust the seasoning and serve.

Directions:

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Cream of Wild Mushroom Soup

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