Mushroom & brandy soup from the Ulster Reform Club.

Another classic creamy soup from the Ulster Reform Club; a considerable proportion of brandy packs a flavorful punch. About six servings.

• 1 Tablespoon neutral oil
• 3 cups chopped mushrooms
• 1 cup diced onion
• ½ cup brandy
• heaped teaspoon chopped fresh rosemary
• ½ teaspoon dried thyme
• 2 teaspoons truffle oil
• generous teaspoon mushroom ketchup if you have some
• 6 cups mushroom or beef stock
• 2 cups heavy cream
• salt and pepper

1. Heat the oil in a heavy pot over medium high heat, then stir in the mushrooms and onion.
2. Cook them until they soften, then add the brandy and reduce it by half.
3. Stir everything else but the cream into the pot, bring it to a boil and then simmer the soup for a few minutes.
4. Puree the soup with a hand mixer, add the cream and return the soup to a simmer: Do not let it boil or the cream may curdle.
5. Check the seasoning and serve the soup hot.

Note: