I obtained this recipe at a local home and garden show a few years ago. The rich, comforting soup is sure to please on chilly days.
Brie and Wild Mushroom Soup
Brie and Wild Mushroom Soup
Prep Time
25 min
Cook Time
20 min
Yield
16 servings (1/2 cup each)
Ingredients
- 2 cups cream sherry
- 1/4 cup butter, cubed
- 1 pound assorted fresh mushrooms (such as shiitake, cremini and oyster)
- 8 shallots, finely chopped
- 1/3 cup minced fresh parsley
- 1 tablespoon lemon juice
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 1 round (8 ounces) Brie cheese, rind removed, cubed
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Directions
- Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside.
- In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry.
- Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).
Nutrition Facts
1/2 cup: 167 calories, 12g fat (8g saturated fat), 42mg cholesterol, 489mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 5g protein.
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