Dave's Mushroom Soup

Ingredients:
* 6 tablespoons unsalted butter
* 1 cup chopped yellow onions
* 1/2 cup chopped celery
* 1/4 teaspoon cayenne
* 1 1/2 teaspoons minced garlic
* 6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced 
* 6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced 
* 8 ounces crimini or button mushrooms, wiped clean, stems trimmed, and sliced
* 2 teaspoons fresh thyme leaves1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/3 cup brandy 
* 6 cups chicken stock
* 1 1/2 cups heavy cream 
* 1 (8-inch long) thin baguette French bread, cut into 1/2-inch thick slices
* 3 cloves peeled, crushed garlic
* 2 tablespoons extra virgin olive oil
* 3 tablespoons finely grated Parmesan

Preparation:
In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes. 
Remove from the heat. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste. 

Crouton preparation: 
Preheat the oven to 400 degrees F. 
Rub both sides of the French bread slices with the crushed garlic and place on a baking sheet. With a pastry brush, brush 1 side with the olive oil. Top with a fine sprinkling of the cheese and bake until the cheese is bubbly, about 5 minutes. Remove from the oven. 

To serve, ladle the soup into bowls and top each serving with 2 croutons.

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 38 minutes
Difficulty: Medium

Recipe by Dave Honigsberg