Brandied Creamy Mushroom Soup
2013-10-30 14:18:37
Simple to make, and warming on a cold day
Ingredients
- 2 Shallots, sliced thin
- 2 Cloves Garlic, sliced thin
- 1 Lb White Mushrooms, 12 oz rough cut, 4 Oz sliced thin and set aside
- 2 TBL Butter
- 2 TBL Flour
- 1 Qt. Vegetable Stock
- 1 Medium Russet Potato, peeled and cut into 1" cubes
- 1 TBL Soy Sauce
- 1/4 Cup Brandy
- 1 Cup Cream
- Salt and Pepper to taste
Instructions
- Melt butter over medium heat in a 2 Qt. soup pot
- Add shallots and garlic and cook until soft
- Add rough cut mushrooms, and continue to cook until they have released their liquid; about 6-7 minutes
- Stir in flour and continue stirring for 2 more minutes
- Slowly add stock and keep stirring
- Add potato
- Add brandy, soy sauce and cook over low heat for thirty minutes
- Puree using an immersion blender, or blender, return to pot
- Stir in cream and remaining mushrooms, continue cooking for another ten minutes
- Taste for seasoning
Notes
- For richer flavor use beef stock instead of vegetable, and omit soy sauce
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