Ingredients
2 tablespoons (1/4 stick) butter
3 leeks, halved, thinly sliced (white and pale green parts only)
6 ounces crimini (baby bella) mushrooms, chopped
6 ounces fresh oyster mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, caps chopped
2 garlic cloves, minced
3 tablespoons brandy
31/4 cups (or more) canned low-salt chicken broth
31/4 cups canned beef broth
1/2 cup whipping cream
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh chives
Preparation
Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and thyme: sauté until mushrooms are soft and dry, about 10 minutes. Add garlic; sauté 1 minute. Slowly stir in chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, simmer uncovered about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving and add a dollop of Crème fraise.)
