Ingredients
6 tablespoons unsalted butter
1 cup yellow onions chopped
½ cup celery chopped
¼ teaspoon cayenne
2 teaspoons minced garlic
8 ounces white button mushrooms, cleaned, trimmed, and sliced
6 ounces shiitake mushrooms, cleaned, trimmed, and sliced
6 ounces oyster mushrooms, cleaned, trimmed, and sliced
2 teaspoons thyme leaves, fresh is best.
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup brandy
6 ½ cups chicken stock
1 cups heavy cream
3 tablespoons granulated garlic powder
2 tablespoons extra virgin olive oil
3 tablespoons finely grated Parmesan
1 Loaf French bread, cut into ¼ inch thin slices
Preparation
Preheat the oven to 400 degrees F. In a large stock pot, melt the butter over medium-high heat. Add onions, celery, and cayenne and cook for 4 minutes, until soft. Add the garlic and cook for about a minute. Add the mushrooms, thyme, salt, and pepper, and cook about 7 minutes, until the mushrooms give off their liquid and start to brown. Add the brandy; bring to a boil for about 2 minutes, until glazed. 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 blender. Don’t overdo it here because you want to leave some of the mushrooms intact for the texture. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste. With a pastry brush, brush 1 side of the baguettes with the olive oil. Sprinkle both sides of the French bread slices with the granulated garlic powder and place on a baking sheet. Top with a fine sprinkling of the cheese and bake until the cheese is bubbly, about 5 minutes. Remove from the oven. Ladle the soup into bowls and top each with a couple of croutons.
