Scott and Kath Sheedy from the Phoenix Restaurant share a recipe for Wild Mushroom Soup.
Wild Mushroom Soup
Yield 3-4 servings
2 8 oz pkg mushrooms sliced
1 lg shallot
2 tbsp butter
1 oz brandy or sherry
2cup broth (beef, vegetable or chicken) reduced by half
1 tbsp minced fresh herb- thyme and parsley
S/P to taste
1 pint heavy cream
At the end add 1/2 cup asiago cheese
Sautee mushrooms and shallots in butter add brandy and reduced stock and herbs bring to a simmer , add cream and continue to simmer 10 minutes. Season with s/p, remove from heat add asiago
Enjoy
The Phoenix Restaurant, known as the Columbia Hotel in the 1800s and the Phoenix Hotel and Grill in the 1940s, is now owned by Tony Russo. Tony and his crew strive to give customers a dining experience featuring fresh, local dishes.
Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.
