Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried shiitake mushrooms 5 lg Garlic clove(s), chopped
3 tb Butter 3 tb Brandy
1 lg Onion(s), chopped 3 tb All-purpose flour
3/4 lb Button mushrooms 5 c Canned beef broth
-stems chopped 1/4 ts Ground nutmeg
-caps sliced 1/2 c Whipping cream

Place shiitakes in large bowl. Pour enough hot water over to cover.
Let stand 30 minutes. Drain well. Cut off stems and discard. Thinly
slice caps. Set aside.

Melt butter in heavy large Dutch oven over medium-high heat. Add
onion, button mushroom stems and garlic; saut until onion is golden,
about 10 minutes. Add brandy; stir until almost all liquid
evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir
in broth; add nutmeg. Cover; simmer until soup is slightly thickened,
about 25 minutes.

Add shiitakes and sliced button mushroom caps to soup and simmer just
until button mushroom caps are slightly wilted, about 5 minutes. Add
cream and simmer until heated through, about 2 minutes. Season with
salt and pepper.

Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95

Browse by categories