Recipe of the Month...Mushroom Soup!

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recipe of the month: mushroom soup

This recipe is from www.mushroomrecipes.com and sounds perfect for the cool autumn weather!  We hope you enjoy!

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ingredients

6 Tbsp. unsalted butter

1 C. yellow onions (chopped)

1/2 C. celery (chopped)

1/4 tsp. cayenne pepper

1 1/2 tsp. minced garlic

6 oz. shittake mushrooms (sliced)

6 oz. oyster mushrooms (sliced)

8 oz. crimini or button mushrooms (sliced)

2 tsp. thyme

1 tsp. salt

1/2 tsp. fresh ground black pepper

1/3 C. brandy

6 C. chicken stock

1 1/2 C. heavy cream

1-8" baguette, cut into 1/2" slices

3 cloves peeled, crushed garlic

2 Tbsp. EVOO (extra virgin olive oil)

3 Tbsp. grated Parmesan cheese

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cooking 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. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste. 

Croutons: Preheat the oven to 400 degrees F.   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.