Mushroom and Brie Soup
A classic creamy mushroom soup kicked up a notch with lots of luxurious Brie cheese.
(From https://theviewfromgreatisland.com/mushroom-and-brie-soup-recipe/)
Ingredients
- 1 1/2 pounds cremini mushrooms, use any variety you like
- 2 tbsp unsalted butter
- 2-3 large shallots, peeled and fileny diced
- 3 cloves garlic, finely chopped
- 2 tbsp flour
- 1/2 cup Marsala wine
- 2 cups chicken stock, or veggie stock
- 2 tbsp fresh thyme leaves
- salt and freshly cracked black pepper to taste
- 1/2 cup heavy cream (double cream)
- 6 ounces Brie cheese, rind removed, cut in chunks
Instructions
- Set oven to 400F (200C)
- Brush the mushrooms with a clean dish towel to clean them, do not get them wet.
- Trim the stem ends, and then quarter the mushrooms. Put on a dry baking sheet and bake for 20-25 minutes, tossing them a couple of times. They will lose their moisture, shrink up, and brown.
- Meanwhile melt the butter in a large skillet and saute the shallots for 5 minutes, then add the garlic and saute another 5 minutes until the shallot has softened.
- Stir in the flour and cook, stirring, for a minute. Add the wine and stir to deglaze the pan.
- Add the stock, the mushrooms, and the fresh thyme, and bring up to a simmer. Turn down the heat, cover and gently simmer for about 15 minutes. Season to taste with salt and fresh cracked black pepper.
- Add the cream and the cubed Brie. Stir to melt the cheese.
- Puree the soup, in batches. Taste to adjust the seasonings, and add a bit more stock or water if it seems too thick.
- Serve with a garnish of sliced mushrooms and more fresh thyme.
