Crimini Mushroom Soup with Brandy

Jewels of the forest and cow patties, mushrooms are a gastronomic experience that everyone should be exposed to at an early age.  Mushrooms are loaded with vital elements we need to reduce heart disease, stroke and prostate cancer.  They are low in calories, fat and sodium yet a good source of fiber.  This recipe is easy, delicious and filling for a quick supper on a cold winter’s night.  If there is any leftover, which is doubtful, add it to a green bean or broccoli casserole.  Any mushroom will work with this recipe  though the darker the mushroom, such as a crimini or portabello, the richer the color and flavor will be.

1 lb of crimini mushrooms, sliced

2 Tbsp of butter

2 strips of bacon

2 shallots, diced

1/2 Walla Walla Sweet Onion, diced

4 cups beef stock

2 hots of brandy

1 Tbsp fresh thyme leaves, or 1 tsp of dried thyme

2 dashes of Tabasco sauce

1/2 cup whipping cream

 Sea salt and fresh ground black pepper to taste

In a non-stick skillet, fry bacon to render fat.  Remove from skillet and chop.  Add butter to skillet and saute shallots and onion for 3-4 minutes. Add the mushrooms and continuing cooking until the juices dissipate.  Remove to a stock pot with the bacon, add the beef stock and bring to a boil for 2-3 minutes.  Reduce heat to simmer, add brandy, fresh thyme, and Tabasco.  Continue to simmer for 5-10 minutes, add cream, salt and pepper.  Cook only until cream is heated through.  Serve with a salad and warm crusty bread.