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Bon Appétit

Mixed Mushroom Soup

By Ann Beck

4.4

(42)

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

  1. 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.)

TagsSoupSoup/StewBrandyAlcoholBeveragesBeefMeatShiitake MushroomMushroomVegetableButton MushroomStarterDinnerNut FreeMake AheadSimmerBon Appétit
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