Dave's Mushroom Soup

• 6 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/4 teaspoon cayenne
• 1 1/2 teaspoons minced garlic
• 6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
• 6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
• 8 ounces crimini or button mushrooms, wiped clean, stems trimmed, and sliced
• 2 teaspoons fresh thyme leaves1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup brandy
• 6 cups chicken stock
• 1 1/2 cups heavy cream
• 1 (8-inch long) thin baguette French bread, cut into 1/2-inch thick slices
• 3 cloves peeled, crushed garlic
• 2 tablespoons extra virgin olive oil
• 3 tablespoons finely grated Parmesan

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. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.

Crouton preparation:

Preheat the oven to 400 degrees F.

Rub both sides of the French bread slices with the crushed garlic and place on a baking sheet. With a pastry brush, brush 1 side with the olive oil. Top with a fine sprinkling of the cheese and bake until the cheese is bubbly, about 5 minutes. Remove from the oven.

To serve, ladle the soup into bowls and top each serving with 2 croutons.

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 38 minutes
Difficulty: Medium
Recipe by Dave Honigsberg

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