The soup comes together lickety-split on a weeknight. It’s filled with flavor, earthy and warm. You’re going to want to add this one to your weeknight repertoire.
- 6 tablespoons unsalted butter
- 1 cup yellow onion, small dice
- 1/2 cup celery, small dice
- 4 garlic cloves, minced (about 1 tablespoon)
- 16 oz crimini mushrooms, cleaned and sliced
- 1/3 cup brandy
- 6 cups chicken stock
- 1 1/2 cups heavy cream
- 3/4 teaspoon dried thyme
- 1/4 teaspoon cayenne
- kosher salt
- Reserve some of the sautéed mushrooms to add as a garnish.
- Chives, fresh thyme, or other fresh herbs that will complement the flavors
- Red pepper flakes
- Sweat the onions and celery in the butter until soft.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the mushrooms and season lightly with kosher salt.
- Sauté the mushroom mixture until the mushrooms give off their liquid and are nicely browned.
- Add the brandy to deglaze the pan, stirring to scoop up any brown bits on the bottom of the pan.
- Bring the brandy to a simmer; simmer for 2-3 minutes to burn off the alcohol.
- Add the stock; bring to a boil.
- Reduce the heat to a simmer.
- Simmer uncovered, stirring occasionally for 15 minutes.
- Remove from the heat and allow the soup to cool for just a bit.
- Purée the soup with a blender, food processor or an immersion blender.
- Return the soup to the pot.
- Add the cream, thyme, and cayenne.
- Return the soup to a simmer; simmer for 5 minutes or until the flavors are blended.
- Taste and adjust the seasoning as needed with kosher salt.
- I’m a red pepper flake fiend. You will find it as a garnish on almost everything I eat.
Keywords: mushroom cream soup