Cream Of Wild Mushroom Soup With Cheesy-Garlic Croutons

Recipe Ingredients

6 tablespoons	90ml	Unsalted butter
1 cup	62g / 2.2oz	Chopped yellow onions
1/2 cup	55g / 1.9oz	Chopped celery
1/4 teaspoon	1.3ml	Cayenne
1 1/2 teaspoons	7.5ml	Minced garlic
6 oz	170g	Shiitake mushrooms - wiped clean,
		Stems trimmed, and sliced
6 oz	170g	Oyster mushrooms - wiped clean,
		Stems trimmed, and sliced
8 oz	227g	Cremini or button mushrooms - wiped clean,
		Stems trimmed, and sliced
2 teaspoons	10ml	Fresh thyme leaves
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/3 cup	78ml	Brandy
6 cups	1422ml	Chicken stock
1 1/2 cups	355ml	Heavy cream
1		Thin baguette French bread - (8" long) - cut 1/2"-thk slices
3		Garlic cloves - peeled, crushed
2 tablespoons	30ml	Extra-virgin olive oil
3 tablespoons	45ml	Finely-grated Parmesan

Recipe Instructions

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, the mushrooms give off their liquid and start to brown, about 7 minutes.

Add the brandy, bring to a boil and cook until glazed, 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.

Preheat the oven to 400 degrees.

Rub both sides of the French bread slices with the crushed garlic and place on a baking sheet. With a pastry brush, brush 1 side with the olive oil. Top with a fine sprinkling of the cheese and bake until the cheese is bubbly, about 5 minutes. Remove from the oven.

To serve, ladle the soup into bowls and top each serving with 2 croutons.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E72) - from the TV FOOD NETWORK

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