RECIPE FROM "SANDY'S
Soup with Shiitake Mushrooms
(Recipe from Gordon Restaurant, Chicago)
1/4 pound garlic
8 ounces white mushrooms, sliced
4 shallots, chopped
2 quarts heavy cream
1 cut brandy
4 sprigs thyme
1 quart waterr
6 ounces butter
1 pound Shiitake Mushrooms.sliced thin (reserve stems)
Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake stems, white mushrooms, and sauté for about one hour.
Add the brandy and let boil for 30 seconds then add 1/2 the water and bring to a simmer.
Add the heavy cream slowly, stirring it in. The total temperature should not be reduced much. Simmer for about 20 minutes, adjust consistency.
Strain soup through sieve, season, and add Shiitake mushrooms. Season again and serve.