Cream of Wild Mushroom Soup
Wild mushrooms can be mixed in any variation for this soup, letting your creativity blossom with every season.
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 a few seconds, then add the mushrooms, thyme, salt and pepper. Cook, stirring, until the mushrooms give off their liquid and start to brown, about 7 minutes.
Add the brandy and continue to cook until the mushrooms are glazed, 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 in a food processor.
Return the soup to the heat, add the cream, and bring to a simmer. Adjust the seasoning to taste and serve.