Mixed Mushroom Soup

Serves: 3

Marley Adams

1 January 1970

Based on User reviews:

52

Spice

55

Sweetness

53

Sourness

40

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

30 g

Dried Shiitake Mushrooms

3 tbsps

Butter

1 large

Onion (chopped)

1360 g

Button Mushrooms (fresh, stems chopped, cap sliced)

5 large

Garlic Cloves (chopped)

3 tbsps

Brandy

3 tbsps

All-Purpose Flour

5 cups

Beef Broth (canned)

1 tsp

Ground Nutmeg

1 cup

Whipping Cream

Directions:

1

Place shiitakes in large bowl

2

Pour enough hot water over to cover

3

Let stand 30 minutes

4

Drain well

5

Cut off stems and discard

6

Thinly slice caps

7

Set aside

8

Melt butter in heavy large Dutch oven over medium-high heat

9

Add onion, button mushroom stems and garlic; sauté until onion is golden, about 10 minutes

10

Add brandy; stir until almost all liquid evaporates, about 1 minute

11

Add flour; stir 2 minutes

12

Gradually stir in broth; add nutmeg

13

Cover; simmer until soup is slightly thickened, about 25 minutes

14

Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes

15

Add cream and simmer until heated through, about 2 minutes

16

Season with salt and pepper

17

(Can be made 1 day ahead

18

Cover and refrigerate

19

Bring to simmer before serving

20

) Place shiitakes in large bowl

21

Pour enough hot water over to cover

22

Let stand 30 minutes

23

Drain well

24

Cut off stems and discard

25

Thinly slice caps

26

Set aside

27

Melt butter in heavy large Dutch oven over medium-high heat

28

Add onion, button mushroom stems and garlic; sauté until onion is golden, about 10 minutes

29

Add brandy; stir until almost all liquid evaporates, about 1 minute

30

Add flour; stir 2 minutes

31

Gradually stir in broth; add nutmeg

32

Cover; simmer until soup is slightly thickened, about 25 minutes

33

Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes

34

Add cream and simmer until heated through, about 2 minutes

35

Season with salt and pepper

36

(Can be made 1 day ahead

37

Cover and refrigerate

38

Bring to simmer before serving)