4 tablespoons olive oil
4 garlic cloves, chopped
1 white onion, chopped
1 tablespoon chopped fresh rosemary or teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound white or brown button mushrooms, sliced
1/4 pound shiitake mushrooms, sliced
1/2 ounce dried porcini mushrooms
1/2 ounce dried chanterelle mushrooms
1/2 cup brandy
1/3 cup whipping cream
6 cups Vegetable or Chicken Stock
2 large mushroom caps, sliced 1/4 inch thick and tossed with 1 tablespoon fresh lemon juice
4 tablespoons chopped fresh Italian parsley
Serves 6 to 8
Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the garlic, onion, rosemary, salt and pepper and cook for 2 minutes. Stir in all the mushrooms and continue to cook for 4-5 minutes, until the mushrooms begin to release their juices. Stir in the brandy and cook for 1-2 minutes. Add the cream and stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15-20 minutes.
Scoop the soup into a food processor or blender and process in several batches, until smooth. Return the soup to the pot and reheat.
To serve, ladle the soup into shallow soup bowls and top with slices of the mushroom and a sprinkle of chopped parsley.
Wine Suggestion: Pinot Noir