Wild mushroom soup with rosemary

Soups and StewsSalads & Sides
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Stir up a glorious aroma and leave it simmering on the stove...and just try to keep hands from dipping their spoons in the pot. Perfect with baguette for dinner!

Ingredients

3 tablespoons salted butter

2 tablespoons shallot, minced

2 cloves garlic, minced

2 1/2 cups sliced assorted wild mushrooms

1/4 cup dry white wine

2 tablespoons brandy

1 tablespoon all-purpose flour

3 cups good quality chicken stock (using Knorr gel pack)

1 tablespoon fresh rosemary (plus additional for garnish), minced

1 teaspoon fresh thyme, minced

1/2 teaspoon sea salt

1/2 cup 35% cream

Freshly ground pepper, to taste

1 Baguette

Preparation

Melt butter in large saucepan over medium-low heat. Add shallot and cook 5 minutes. Add garlic and mushrooms; cook for 3 minutes or until mushrooms are soft. Add white wine and brandy. Reduce to half. Sift in flour and cook 2 minutes.
Add chicken stock, rosemary, thyme, and salt. Simmer, partially covered, for 15 minutes. Add cream; simmer for 10 minutes or until slightly thickened. Season with pepper, garnish with rosemary and serve with baguette. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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