Mushroom and Brie Soup
User Reviews
4.1
Mushroom and Brie Soup
Description
This recipe starts by roasting quartered mushrooms at a high temperature to intensify their flavor and reduce moisture. Meanwhile, shallots and garlic are gently sautéed in butter to build a fragrant base. Flour is incorporated to create a roux that thickens the soup once liquids are added.
Marsala wine deglazes the pan, adding a hint of sweetness and complexity. Stock and fresh thyme are then combined with the mushrooms and simmered to meld flavors. The addition of heavy cream and Brie cheese contributes creaminess and a rich, mild cheese flavor. After blending until smooth, the soup can be adjusted in seasoning or consistency before serving, garnished optionally with sliced mushrooms.
This soup offers a comforting balance of earthy and creamy notes, suitable for cool days or elegant starters. Using chicken stock provides savory depth, with substitutions possible for dietary preferences. It reheats well and maintains its flavor and texture even when microwaved.
Ingredients
- 1 1/2 pounds cremini mushrooms or any variety you like
- 2 Tbsp butter unsalted
- 2-3 large shallot peeled and finely diced
- 3 cloves garlic finely chopped
- 2 Tbsp flour
- 1/2 cup marsala wine
- 2 cups chicken stock or veggie stock
- 2 Tbsp thyme fresh leaves
- salt freshly cracked, to taste
- black pepper freshly cracked, to taste
- 1/2 cup heavy cream or half and half
- 6 ounces Brie cheese rind removed, cut in chunks
Instructions
- Preheat oven to 400F
- Brush the mushrooms with a clean dish towel to clean them, do not rinse them.
- 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.
Notes
- Chicken stock is preferred but vegetable or beef stock can also be used depending on taste preference.
- Reheat the soup gently; it maintains quality even when reheated in a microwave.
- Removing the rind from Brie improves blending and creates a smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 311mg | 13% |
| Potassium | 720mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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