Cream of Wild Mushroom Soup
Lisa K. Anderson
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 or button mushrooms, wiped clean, stems trimmed and sliced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/3 cup brandy
- 6 cups chicken stock
- 1 1/2 cups heavy cream
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notes
You use this recipe to make the Green Bean Casserole. However, this soup in and of itself is wonderful and could be served on it's own. Can make the soup the night before and refrigerate.
Source: Lisa K. Anderson
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