Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Unsalted butter

  2. 1 cup 62g / 2 1/5oz Chopped yellow onions

  3. 1/2 cup 55g / 1.9oz Chopped celery

  4. 1/4 teaspoon 1 1/3ml Cayenne

  5. 1 1/2 teaspoons 7 1/2ml Minced garlic

  6. 6 oz 170g Shiitake mushrooms - wiped clean, Stems trimmed, and sliced

  7. 6 oz 170g Oyster mushrooms - wiped clean, Stems trimmed, and sliced

  8. 8 oz 227g Cremini or button mushrooms - wiped clean, Stems trimmed, and sliced

  9. 2 teaspoons 10ml Fresh thyme leaves

  10. 1 teaspoon 5ml Salt

  11. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  12. 1/3 cup 78ml Brandy

  13. 6 cups 1422ml Chicken stock

  14. 1 1/2 cups 355ml Heavy cream

  15. 1 Thin baguette French bread - (8" long) - cut 1/2"-thk slices

  16. 3 Garlic cloves - peeled, crushed

  17. 2 tablespoons 30ml Extra-virgin olive oil

  18. 3 tablespoons 45ml Finely-grated Parmesan

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste. Preheat the oven to 400 degrees. Rub both sides of the French bread slices with the crushed garlic and place on a baking sheet. With a pastry brush, brush 1 side with the olive oil. Top with a fine sprinkling of the cheese and bake until the cheese is bubbly, about 5 minutes. Remove from the oven. To serve, ladle the soup into bowls and top each serving with 2 croutons. This recipe yields 8 servings.


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