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Source

foodtv.com

Servings/Yield

8 cups

Rating

Need to really puree mushrooms to give it a velvety texture. Also adding cheese at the end really helps smooth it out.

Ingredients

• 6 tablespoons unsalted butter
• 1 cup chopped yellow onion
• ½ cup chopped celery
• 1 ½ teaspoons minced garlic
• 20 ounces various mushrooms
• 2 teaspoons fresh thyme
• ⅓ cup brandy
• 6 cups chicken stock
• 1 ½ cups heavy cream
• ½ cup shredded cheese

Method

In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.

Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.

Add cheese.