4 oz each shiitake and cremini mushrooms 1 medium Portobello mushroom
6 oz white mushrooms 1 shallot, sliced
1 leek, white part and some of the green 6 tbsp butter
quartered, rinsed and sliced 2 tbsp flour
2-3 cups chicken stock, depending on thick 1 cup half and half, mixed with 1 tbsp flour
you like your soup 1/2 cup brandy
salt and pepper 1/8 tsp fresh ground nutmeg*
*you can buy fresh nutmeg in the bulk section of the grocery store, and use any small grater or microplane to grate...it really makes a difference...
Brush mushrooms clean of all dirt. Scrape out gills from the portobello with a spoon. Trim all ends and slice mushrooms. Set aside. In a very large, heavy saucepan over medium heat, melt the butter. When hot, add the shallot and leek and saute, stirring occasionally, until golden brown, about 15 minutes. Add all the mushrooms and saute, stirring frequently, until soft, about 5-7 minutes. Add the flour and stir for a few minutes until fully incorporated into the mushrooms. Gradually pour in the chicken stock, stirring until fully mixed with the mushrooms. Raise heat to medium high and add half and half, stirring until mixture thickens and soup just comes to a boil. Reduce heat, add salt, pepper, nutmeg and brandy. Simmer on low for about 20 minutes. At this point, I take a few cups and put in my Nutribullet to liquefy, then put back into the pot. You don't have to do this if you want a very chunky soup, or you can do it with the whole thing if you want a totally creamy soup. Bon appetit!
you can see all the different kinds of mushrooms...