Creamy Mushroom Soup with Brandy and Sage - thyme + butter
Today we’re making wild mushroom soup, inspired by a dish from the Jean Bonnet Tavern in Bedford, PA. I knew instantly upon tasting their soup that I had to try to replicate it myself. While I...
Ingredients
- 1 large onion, chopped
- ½ stick of butter
- 2 leeks, chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 16 ounces portobello mushrooms, sliced
- 16 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 3 tablespoons flour
- ⅓ cup brandy
- 1½ quarts chicken stock
- 2 tablespoons worchestershire sauce
- 1 cup cream
- salt and pepper to taste
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