Cream of Mushroom Soup

So we spent yesterday buried underneath snow. Well not technically but I’d call it that since it was a blizzard with 11 inches of snow on top of 4 inches already there. The temperature was -11 degrees with a windchill of -36. Are you shivering yet because I am just thinking about it. I was all bundled up inside. But one thing that did make me warm was soup.

I have realized it’s a three way tie between my favorite soups: Tomato Basil, French Onion, and Mushroom. A while ago when my mama was visiting, we went to a little restaurant called Kitchenette where they had the most amazing Creamy Portobella Mushroom Brandy Soup. So that inspired this dish. Enjoy!

Pictured with Baked Quail with Garlic & Herbs

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Cream of Mushroom Soup

I go ahead and buy the pre-sliced mushrooms but if you can't find them the processor will still be able to chop them up.

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Ingredients

 

• ▢ 3 tablespoons butter
• ▢ 1/2 onion diced
• ▢ 8 oz. shiitake mushrooms brushed clean, stems removed
• ▢ 4 oz. baby bella mushrooms brushed clean
• ▢ 1 pint of vegetable stock
• ▢ 1 tablespoon fresh thyme or 1 tsp. dried
• ▢ Pinch of salt and pepper
• ▢ 2/3 cup whipping cream
• ▢ 1 tablespoon. brandy
• ▢ 1 tablespoon chopped fresh chives

Instructions

• Melt butter in stock pot over medium heat. Add onions, saute for 8-10 minutes until translucent.
• Add all mushrooms to a food processor and finely chop.
• Add mushrooms to pot. Cook for 5 minutes until softened. Then add stock, thyme, and salt & pepper to pot. Bring to a boil. Then simmer for 20 minutes.
• Add cream and brandy to pot then simmer for 4 minutes. Garnish with chives.

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