So taking it a little easier here, it's Thursday! This soup is rich and decadent and super filling. If you cannot find wild mushrooms, it's fine to use crimini or assorted. If you can, double the recipe and pour into mason jars for quick weekend lunches.
And please join me in the comments below, I read every comment and love to hear how it went! Also, don't forget to post your dinner on your Instagram stories and tag @everything.anna so we can repost.
For gluten free, this recipe is ideal, as it is 100% gluten free.
For vegetarian, we're good here too, just remember to swap your stock for vegetarian.
- Cook Time
- Prep Time
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.