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Brandied Creamy Mushroom Soup

Brandied Creamy Mushroom Soup
Simple to make, and warming on a cold day
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Ingredients
  1. 2 Shallots, sliced thin
  2. 2 Cloves Garlic, sliced thin
  3. 1 Lb White Mushrooms, 12 oz rough cut, 4 Oz sliced thin and set aside
  4. 2 TBL Butter
  5. 2 TBL Flour
  6. 1 Qt. Vegetable Stock
  7. 1 Medium Russet Potato, peeled and cut into 1" cubes
  8. 1 TBL Soy Sauce
  9. 1/4 Cup Brandy
  10. 1 Cup Cream
  11. Salt and Pepper to taste
Instructions
  1. Melt butter over medium heat in a 2 Qt. soup pot
  2. Add shallots and garlic and cook until soft
  3. Add rough cut mushrooms, and continue to cook until they have released their liquid; about 6-7 minutes
  4. Stir in flour and continue stirring for 2 more minutes
  5. Slowly add stock and keep stirring
  6. Add potato
  7. Add brandy, soy sauce and cook over low heat for thirty minutes
  8. Puree using an immersion blender, or blender, return to pot
  9. Stir in cream and remaining mushrooms, continue cooking for another ten minutes
  10. Taste for seasoning
Notes
  1. For richer flavor use beef stock instead of vegetable, and omit soy sauce
Chefs Last Diet https://chefslastdiet.com/
Posted in recipes,soup,vegan/vegetarian

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