Mushroom Soup

This mushroom soup is to die for. We originally began to make it to add to our Saucy Chicken recipe, but it is just as delicious on it's own.

Mushroom Soup
original recipe from Food Network

6 tbsp unsalted butter
1 c. chopped yellow onions
1/2 c. chopped celery
1/4 tsp. cayenne
1 1/2 tsp. minced garlic
6 oz. shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 oz. oyster mushrooms, wiped clean, stems trimmed, and sliced
8 oz. cremini or button mushrooms, wiped clean, stems trimmed, and sliced
2 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. brandy
6 c. chicken stock 
1 1/2 c. heavy cream

In a large pot, melt the butter over medium heat. Add the onions, celery, and cayenne and cook for about 5 minutes, until tender. Add in the garlic and cook until fragrant, about 30 seconds. Toss in the mushrooms, thyme, salt and pepper and cook until the mushrooms become soft and start to brown, approximately 7 minutes. Pour in the brandy and bring the entire mixture to a boil for about 2 minutes, or until the alcohol forms a glaze. Pour in the stock, return the mixture to a boil and then simmer over medium-low heat for 15 minutes. Stir occasionally.

Remove from the heat and puree with a hand-held immersion blender. Add the cream, return to a simmer, and cook for 5 minutes. Adjust seasonings.

We usually freeze the soup in 2 c. Ziploc containers for Saucy Chicken or to eat with a baguette and side salad as a light meal on it's own.