Fresh Wild Mushroom Soup               

 tags (edit): Gourmet Magazine Easy @Vogel @Try Soon! Vegetables Soup  

 

Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soups here (they're one of my favorite things to make). The mushroom soup is from a restaurant, but I've added more flavor with wild mushrooms."

Ingredients

6 tablespoons Butter (3/4 stick)
2 cups Onions finely chopped
6 ounces crimini (baby bella) mushrooms, chopped
6 ounces fresh oyster mushrooms chopped
6 ounces fresh shiitake mushrooms stemmed, caps chopped
1 tablespoon fresh thyme chopped
3 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth


 

Instructions
 Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.


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Yields: 4 Servings
     Bon Appetit magazine, November 2005, page 198

 notes:  Recipe by Lynn Brown, Houston, TX

* In addition to using sherry and adding cream, I modified this recipe by leaving out the flour and, instead, pureeing part of it halfway through the final cooking period. We loved it.

* Really nice. I followed the recipe fairly closely, although I used a little less butter and added some half and half at the end of cooking. My husband and I both enjoyed the soup.

* Wow! Used the suggestion to add reconstituted dried porcini mushrooms and the soaking liquid. Also, used consomme instead of beef broth, because that was what I had on hand. The result was a rich, flavourful soup that was a big hit at a small dinner party! I made it a day ahead and it was just as good the day after. I will definitely make this again.

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