Side Pannel
Creamy Mushroom Brie Soup
Creamy Mushroom Brie Soup
- Recipe Submitted by maryjosh on 12/14/2016
Ingredients List
- 1/4 diced celery
- 1/3 diced onion
- 1 TBSP butter, halved
- 8 oz cremini or baby bella mushrooms, sliced
- 4 oz white button mushrooms, sliced
- a pinch of salt
- 4 cloves of garlic, smashed and minced
- 1/8 tsp dried thyme [or 1/4 tsp fresh]
- a pinch of optional cayenne pepper [optional but awesome]
- a pinch of allspice
- black pepper and any additional salt, to taste
- 1/4 cup dry sherry [or 1/8 cup apple cider vinegar + 1/8 cup water]
- 2 cups vegetable broth
- 1 cup half and half
- 1/2 cup [8 oz] brie, rind removed
- 1/4 cup heavy cream
- garnish with fresh or dried parsley and chopped green onion
Directions
First set out your dairy so they can begin to reach room temperature. This way you won't be adding cold cream + brie to hot soup and the soup will cook a bit faster.
In a large pot, melt 1/2 tablespoon of butter and saute celery and onion until tender and translucent.
Add 12 oz of your favoite mushrooms [wild or domestic] and another 1/2 tablespoon of butterl.
Once the mushrooms begein to give up a bit of their liquid, add pinch of salt and the garlic.
Cook for a few minutes to brown the mushrooms.
I then scooped out 1/2 cup of cooked mushrooms from the pot to add to the soup later, if you'd prefer to puree all the mushrooms, feel free to leave them in. See notes below for three different texture options.
Next add 1/8 tsp dried thyme [or 1/4 tsp fresh!] as well as a pinch of optional cayenne and allspice [I love the combo!]
Add 1/4 cup dry sherry or 1/8 cup apple cider vinegar and 1/8 cup water [as a sherry substitute'] and bring to a boil on medium high.
Next add 2 cups veg broth and cup half and half and bring back up to a boil, then reduce heat and simmer on medium-low for about 10 minutes.
Blend using an immersion blender until smooth then add reserved mushrooms.
No immersion blender? No problem! Remove the soup from heat, allow to cool a bit and then puree in small batches in a food processor or blender, then add back to the pot.
After adding the mushrooms, bring the heat back up and cook for about 10-20 minutes.
Stir in the brie and heavy cream and simmer for an additional 10 min.
Garnish with green onion and/or parsley and mushroom toasts, if desired.
In a large pot, melt 1/2 tablespoon of butter and saute celery and onion until tender and translucent.
Add 12 oz of your favoite mushrooms [wild or domestic] and another 1/2 tablespoon of butterl.
Once the mushrooms begein to give up a bit of their liquid, add pinch of salt and the garlic.
Cook for a few minutes to brown the mushrooms.
I then scooped out 1/2 cup of cooked mushrooms from the pot to add to the soup later, if you'd prefer to puree all the mushrooms, feel free to leave them in. See notes below for three different texture options.
Next add 1/8 tsp dried thyme [or 1/4 tsp fresh!] as well as a pinch of optional cayenne and allspice [I love the combo!]
Add 1/4 cup dry sherry or 1/8 cup apple cider vinegar and 1/8 cup water [as a sherry substitute'] and bring to a boil on medium high.
Next add 2 cups veg broth and cup half and half and bring back up to a boil, then reduce heat and simmer on medium-low for about 10 minutes.
Blend using an immersion blender until smooth then add reserved mushrooms.
No immersion blender? No problem! Remove the soup from heat, allow to cool a bit and then puree in small batches in a food processor or blender, then add back to the pot.
After adding the mushrooms, bring the heat back up and cook for about 10-20 minutes.
Stir in the brie and heavy cream and simmer for an additional 10 min.
Garnish with green onion and/or parsley and mushroom toasts, if desired.
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