Cream of Mushroom Soup
Cream of Mushroom Soup
Ingredients
1/2 Cup brandy
2 Ounces dried wild mushrooms
3 Tablespoons sweet butter
1 1/2 Cups onions, chopped
1/2 Pound button mushrooms, finely chopped
1/2 Pound portobello mushrooms, finely chopped
3 Cups chicken broth
Salt and pepper to taste
Soak dried mushrooms in warmed brandy for 20 minutes. Drain, reserving liquid.
Sauté onions in butter until translucent. Add button and portobello mushrooms and cook for 15 minutes.
Add the dried mushrooms, soaking liquid and stock and simmer for 30 minutes.
Purée soup and return to stove adding salt and pepper.
Serve with a Hearty Bread
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