Mixed mushroom soup

6 servings

Quantity Ingredient
1 ounce Dried shiitake mushrooms
3 tablespoons Butter
1 large Onion(s), chopped
¾ pounds Button mushrooms stems chopped caps sliced
5 larges Garlic clove(s), chopped
3 tablespoons Brandy
3 tablespoons All-purpose flour
5 cups Canned beef broth
¼ teaspoon Ground nutmeg
½ cup Whipping cream

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.

Melt butter in heavy large Dutch oven over medium-high heat. Add onion, button mushroom stems and garlic; saut 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.

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.

Bon Apptit September 1995

Submitted By DIANE LAZARUS On 08-24-95

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