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Cream of Mushroom Soup


  • Author: Meal Hack
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
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Ingredients

  • 4 + 2 tablespoons salted butter
  • 1 chopped yellow onion
  • 2 ribs celery, chopped
  • 1/4 teaspoon cayenne
  • 5 cloves garlic, minced
  • 8 ounces shiitake mushrooms, sliced
  • 8 ounces oyster mushrooms, sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup brandy
  • 6 cups chicken stock
  • 1 1/2 cups heavy cream

Instructions

  1. Melt 4 tablespoons of butter (1/2 stick) of butter in a stock pot. Add onions, celery, cayenne, salt, pepper, and thyme, and saute until onions become translucent. Add garlic, and saute about 30 seconds more. Remove from heat and set aside.
  2. Melt remaining 2 tablespoons of butter in a separate deep saute pan or medium saucepan. Add mushrooms and saute until mushrooms begin to brown and produce liquid. Add brandy, and saute until mushrooms glaze, about two minutes. Remove about two cups of the sauteed mushrooms and set aside. Add remaining sauteed mushrooms to the stockpot with onions and celery, add chicken stock, and simmer over medium heat for 15 minutes.
  3. Using an immersion blender, or in batches in a food processor, blend soup until smooth. Add the heavy cream, and the reserved mushrooms, and cook over medium heat for five minutes, or until soup is heated through. Serve with buttered toast.

Nutrition

  • Serving Size: 6
  • Calories: 427
  • Sugar: 7
  • Sodium: 834
  • Fat: 31
  • Saturated Fat: 18
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 11
  • Cholesterol: 104