Cream of Mushroom Soup

Ingredients

1 ounce dried shiitake mushrooms
3 tablespoons butter
1 onion, chopped finely
1 poundfresh button mushrooms, stems chopped, cap sliced
3 garlic cloves, chopped
3 tablespoons brandy or white wine
3 tablespoons all purpose flour
5 cups chicken stock
¼ teaspoon ground nutmeg
1/2 cup whipping cream, warm

Directions

• Place shiitakes in large bowl. Pour enough hot water over to cover. Let stand 30 minutes. Drain well. Cut off stems and discard. Thinly slice caps. Set aside.
• Melt butter in heavy large Dutch oven over medium-high heat. Add onion, button mushroom stems and garlic; sauté until onion is golden, about 10 minutes. Add brandy or white wine; stir until almost all liquid evaporates, about 1 minute. Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes.
• Add flour; stir 2 minutes. Gradually stir in stock. Cover; simmer until soup is slightly thickened, about 25 minutes. Add nutmeg.
• Puree.
• Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. Do not boil the soup once the cream has been added.