Creamy Fresh Wild Mushroom Soup
- 2 tablespoons (1/4 stick) butter
- 3 leeks, halved, thinly sliced (white and pale green parts only)
- 6 ounces crimini (baby bella) mushrooms, chopped
- 6 ounces fresh oyster mushrooms, chopped
- 6 ounces fresh shiitake mushrooms, stemmed, caps chopped
- 2 garlic cloves, minced
- 3 tablespoons brandy
- 31/4 cups (or more) canned low-salt chicken broth
- 31/4 cups canned beef broth
- 1/2 cup whipping cream
- 1 tablespoon chopped fresh thyme
- 1/4 cup chopped fresh chives
- Melt butter in heavy large pot over medium heat. Add leeks and saute until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and thyme: saut until mushrooms are soft and dry, about 10 minutes. Add garlic; saute 1 minute. Slowly stir in chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, simmer uncovered about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving and add a dollop of Creme fraise.)
butter, leeks, crimini, oyster mushrooms, shiitake mushrooms, garlic, brandy, chicken broth, canned beef broth, whipping cream, thyme, fresh chives
Taken from www.epicurious.com/recipes/member/views/creamy-fresh-wild-mushroom-soup-1229088 (may not work)