Garlic Soup With Shiitake Mushrooms

1/4 lb garlic
1 onion, chopped
8 oz white mushrooms, sliced
4 shallots, chopped
2 qt heavy cream
1 c brandy
4 sprigs thyme
1 qt water
6 oz butter
1 lb Shiitake Mushrooms, sliced-thin, separate and 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, season, and add Shiitake mushrooms. Season again and serve.

MMMMM.....I can smell it now!

Enjoy!    ≈ Chef Brian ≈

* 3 tablespoons Pillsbury Best All Purpose Flour
* 3 tablespoons oil
* 1/2 pound smoked sausage, cut into 1/2 inch slices
* 2 cups frozen cut okra
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 3 garlic cloves, minced
* 1/4 teaspoon ground red pepper (cayenne)
* 1/4 teaspoon pepper
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (12-ounce) package frozen shelled deveined cooked medium
shrimp, rinsed
* 1 1/2 cups uncooked regular long-grain white rice
* 3 cups water

In small saucepan, combine flour and oil; mix well. Cook, stirring
constantly, over medium-high heat for 5 minutes.

Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.

Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in
all remaining ingredients except shrimp, rice and water. Cover; cook
on low setting for 7-9 hours.

When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
Makes 6 servings.

Enjoy!      ≈ Chef Brian ≈