Wild mushroom soup

Wild mushroom soup.jpg

Stir up a glorious aroma and leave it simmering on the stove...and just try to keep hands from dipping their spoons in the pot. Perfect with baguette for dinner!


3 tablespoons salted butter

2 tablespoons shallot, minced

2 cloves garlic, minced

2 1/2 cups sliced assorted wild mushrooms

1/4 cup dry white wine

2 tablespoons brandy

1 tablespoon all-purpose flour

3 cups good quality chicken stock (using Knorr gel pack)

1 tablespoon fresh rosemary (plus additional for garnish), minced

1 teaspoon fresh thyme, minced

1/2 teaspoon coarse salt

1/2 cup 35% cream

Freshly ground pepper, to taste

1 Baguette



Melt butter in large saucepan over medium-low heat. Add shallot and cook 5 minutes. Add garlic and mushrooms; cook for 3 minutes or until mushrooms are soft. Add white wine and brandy. Reduce to half. Sift in flour and cook 2 minutes.
Add chicken stock, rosemary, thyme, and salt. Simmer, partially covered, for 15 minutes. Add cream; simmer for 10 minutes or until slightly thickened. Season with pepper, garnish with rosemary and serve with baguette.