Earthy Delights Recipe

Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup
Wild mushrooms can be mixed in any variation for this soup, letting your creativity blossom with every season.

6 Tbsp butter, unsalted
2 cup chopped yellow onion
1/2 cup chopped celery
1/4 tsp cayenne
1 1/2 tsp minced garlic
6 ounces Hen of the Woods mushrooms, cleaned, trimmed, and sliced
6 ounces White Clamshell mushrooms ,cleaned, trimmed, and sliced
8 ounces Trumpet Royale mushrooms, cleaned, trimmed, and sliced
2 tsp fresh thyme leaves
1 tsp sea salt
1/2 tsp fresh cracked pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups heavy cream



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.