Wild Mushroom Soup

Oh, the heavenly smell of Wild Mushrooms!!

A friend recently served me some Mushroom and Brie soup, and it was so delicious I had to try making some.  The wild-foraged mushrooms in my freezer were starting to look sad, so I used them all up in this soup: Oysters, Crown Corals and Pheasant Back.  I looked up a couple of recipes online, and then made up my own.  That’s how it’s done, right?

1/2 cup chopped onion, 1 cup mushrooms – saute in butter, add 1T Worcestershire sauce, 1/4 Cup brandy.  Pour a quart of chicken broth over the mixture, add 1 teaspoon dried thyme and a clove of crushed garlic.  When the broth gets hot, stick the immersion blender in and blend until it’s as smooth as you like.  Then add 8 oz of cubed Brie (I took the rind off) and 1 cup of cream.  I stirred and stirred but that Brie never melted all the way through, so I ate it with soft chunks.  I kinda liked it that way.

See that little chunk of cheese in the middle of the bowl? It was a tasty treat!

Okay, so my soup wasn’t as good as my friend’s, but I had fun making it and it wasn’t terrible.  Plus I’m eating Wild Mushrooms in the winter, so it’s a good day.

 

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