Wild mushroom soup - Everything Anna

Wild mushroom soup

With temperatures dipping to cooler nights and chilly mornings, now is the perfect time for soup. 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.
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Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish. 

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced
  • 2 1/2 cups sliced assorted wild mushrooms
  • 1/4 cup dry white wine
  • 2 tablespoons brandy
  • 1 tablespoon flour
  • 3 cups good quality chicken stock
  • 1 tablespoon minced fresh rosemary, plus additional for garnish
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon coarse salt
  • 1/2 cup 35% cream
  • Freshly ground pepper, to taste

Preparation

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 and garnish with rosemary.