MEDITERRANEAN MUSHROOM SOUP

This is such a delicious soup that I first made more than 10 years ago in my Tuscan farm house just outside of Florence.  In the fall we enjoyed tremendously taking long walks in the country on Sundays... the rustic ordors in Tuscany are amazingly wonderful, in particular when walking in the woods we would come across some many different varieties of wild mushrooms.   I am very careful regarding picking mushrooms and nearly aways we would purchase the freshly picked porcini mushrooms from roadside stands.... probably my favorite mushroom.  Outside of Italy, Porcini's can be very costly so my alternative mixture for my soup are: baby bello / cremini & portobellos. Alternatively you can substitute  any one of these with any other wild variety that makes you smile !

YOU'LL NEED:
(Serves 8)
- 1 lb assorted wild mushrooms, cleaned with a paper towel and stems trimmed and sliced.
- 1 teaspoon red pepper flakes
- 6 tablespoons unsalted butter
- 1 cup diced yellow onions
- 2 teaspoons minced garlic
- 1 tablespoon (4 sprigs) fresh thyme (remove from stems)
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon crushed black pepper
- 1 cup heavy cream
- 1/4 cup brandy
- 4 cups chicken stock
- 2 tablespoons extra virgin olive oil
- 2 cups croutons (I make them home made with a baguette: cut the baguette into slices about 3/4 inch in width, place in a prep bowl and drizzle 4 tablespoons olive oil, 1 tablespoon minced garlic, pinch of red pepper flakes, pinch of salt and a dash of black pepper.  Mix well so that the bread slices are covered and place on a baking sheet then into a 350 degree oven for about 7 minutes. Remove and set aside).
- Grated parm. cheese for topping.

PREPARATION:

Place your stockpot or large sauce pan over medium heat. Add the butter and melt. Add in the diced onions and when translucent and softened, add in the minced garlic and simmer for 2-3 minutes.

Now add in the mushrooms, red pepper flakes, thyme, salt and pepper and allow to simmer on medium-low heat for 7 minutes.

Increase the heat to medium-high and add in the brandy (be careful to remove pot or pan from the flame when pouring the brandy) and bring to a boil and cook for 3 minutes. Add the stock and reduce to a simmer for 12 minutes (uncovered).

Remove the soup from heat and allow to cool for 5 minutes or so. You will need either a food processor or immersion blender now.  Either blend or process so that you still have pieces of the mushrooms.  Return the blended soup to your pot and place on medium-low heat and add in the cream and simmer for an additional 5 minutes.  Check your seasoning and adjust.

Place the soup in bowls, then 2 toasted baguette slices topped with the grated parmigiano cheese.

ENJOY !