Mixed Mushroom Soup

Name: Mixed Mushroom Soup
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

10 ingredients

19 steps

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

Directions

1

Place shiitakes in large bowl.
2

Pour enough hot water over to cover.
3

Let stand 30 minutes.
4

Drain well.
5

Cut off stems and discard.
6

Thinly slice caps.
7

Set aside.
8

Melt butter in heavy large Dutch oven over medium-high heat.
9

Add onion, button mushroom stems and garlic; saute until onion is golden, about 10 minutes.
10

Add brandy; stir until almost all liquid evaporates, about 1 minute.
11

Add flour; stir 2 minutes.
12

Gradually stir in broth; add nutmeg.
13

Cover; simmer until soup is slightly thickened, about 25 minutes.
14

Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes.
15

Add cream and simmer until heated through, about 2 minutes.
16

Season with salt and pepper.
17

(Can be made 1 day ahead.
18

Cover and refrigerate.
19

Bring to simmer before serving.)