Wild mushroom 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. 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
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.