Name: Mixed Mushroom Soup
Yield: Serves 6
Ingredients: 1 ounce dried shiitake mushrooms; 3 tablespoons butter; 1 large onion, chopped; 3/4 pound fresh button mushrooms, stems chopped, cap sliced; 5 large garlic cloves, chopped; 3 tablespoons brandy; 3 tablespoons all purpose flour; 5 cups canned beef broth; 1/4 teaspoon ground nutmeg; 1/2 cup whipping cream

Recipe information

Yield
Serves 6

Ingredients

1 ounce dried shiitake mushrooms

3 tablespoons butter

1 large onion, chopped

3/4 pound fresh button mushrooms, stems chopped, cap sliced

5 large garlic cloves, chopped

3 tablespoons brandy

3 tablespoons all purpose flour

5 cups canned beef broth

1/4 teaspoon ground nutmeg

1/2 cup whipping cream

Preparation

Step 1
Place shiitakes in large bowl. Pour enough hot water over to cover. Let stand 30 minutes. Drain well. Cut off stems and discard. Thinly slice caps. Set aside.
Step 2
Melt butter in heavy large Dutch oven over medium-high heat. Add onion, button mushroom stems and garlic; sauté until onion is golden, about 10 minutes. Add brandy; stir until almost all liquid evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir in broth; add nutmeg. Cover; simmer until soup is slightly thickened, about 25 minutes.
Step 3
Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

TagsSoup Soup/Stew Brandy Alcohol Beverages Beef Meat Shiitake Mushroom Mushroom Vegetable Button Mushroom Starter Dinner Nut Free Make Ahead Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes