Brie and Wild Mushroom Soup

Name: Brie and Wild Mushroom Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 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

Total Time Prep: 25 min. Cook: 20 min.

Yield 16 servings (1/2 cup each)

Test Kitchen Approved

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.

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.

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.

Recipe Creator