Ingredients
6
tbsp (3/4 stick) butter
2
cups finely chopped onions
6
ounces crimini (baby bella) mushrooms, chopped
6
ounces fresh oyster mushrooms, chopped
6
ounces fresh shiitake mushrooms, stemmed, caps chopped
1
tbsp chopped fresh thyme
Directions
1.
Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.
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