Mushroom Soup

Mushroom Soup

• 3 tablespoons butter
• 1 large onion, chopped
• 3/4 lb. fresh button mushrooms, sliced
• 1/4 lb. shiitake mushroom, sliced
• 5 large garlic cloves, minced
• 3 tablespoons brandy
• 3 tablespoons all purpose flour
• 5 cups canned beef broth
• 1/4 teaspoon ground nutmeg
• 1/2 cup whipping cream

1. Melt butter in large pan over medium heat. Add onion, mushrooms and garlic; sauté until onion is golden, about 10 minutes. Add brandy; stir until almost all liquid evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir in broth; add nutmeg. Cover; simmer until soup is slightly thickened, about 25 minutes.
2. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)