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
- Heat the oil in a heavy pot over medium high heat, then stir in the mushrooms and onion.
- Cook them until they soften, then add the brandy and reduce it by half.
- Stir everything else but the cream into the pot, bring it to a boil and then simmer the soup for a few minutes.
- 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.
- Check the seasoning and serve the soup hot.
Note:
-The original recipe specifies fresh thyme and vegetable stock, uses half the amount of truffle oil and omits mushroom ketchup.