Fresh Wild Mushroom Soup

Name: Fresh Wild Mushroom Soup
Yield: 4 servings
Ingredients: 1 6 tablespoons (3/4 stick) butter; 1 2 cups finely chopped onions; 1 6 ounces crimini (baby bella) mushrooms, chopped; 1 6 ounces fresh oyster mushrooms, chopped; 1 6 ounces fresh shiitake mushrooms, stemmed, caps chopped; 1 1 tablespoon chopped fresh thyme; 1 3 tablespoons brandy; 1 2 tablespoons all purpose flour; 1 4 cups beef broth

From the kitchen of Carly

Three varieties of wild mushrooms caramelize in butter and brandy, then simmer into a deeply savory soup. Umami-rich and elegant, this bowl tastes like fall in a spoon. Simple ingredients, serious flavor.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons (3/4 stick) butter
12 cups finely chopped onions
16 ounces crimini (baby bella) mushrooms, chopped
16 ounces fresh oyster mushrooms, chopped
16 ounces fresh shiitake mushrooms, stemmed, caps chopped
11 tablespoon chopped fresh thyme
13 tablespoons brandy
12 tablespoons all purpose flour
14 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.