Wild Mushroom Soup

• 6 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 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 cremini mushrooms or 8 ounces button mushrooms, wiped clean, stems trimmed, and sliced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup brandy
• 6 cups chicken stock
• 1 1/2 cups half-and-half

1. 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.
2. 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.

unsalted butter, yellow onion, celery, cayenne, garlic, shiitake mushrooms, oyster mushrooms, cremini mushrooms, thyme, salt, fresh ground black pepper, brandy, chicken stock

Taken from www.food.com/recipe/wild-mushroom-soup-141835 (may not work)