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CREAM OF WILD MUSHROOM SOUP
from Emeril Lagossi 

Ingredients needed:

• 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 cremini or button mushrooms, wiped clean, stems trimmed, and sliced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup brandy
• 6 cups chicken stock
• 1 1/2 cups heavy cream

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, until the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook 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.
 
Yield: 8 servings