Mushroom And Brie Soup

Description This cream of mushroom soup is extra creamy and delicious from the brie that is added to it. Mushroom and Brie Soup is a fall classic kicked up with creamy Brie cheese perfect for a cozy dinner on the couch or a first course for big holiday meal.


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Using an immersion stick blender pulse several times to puree the soup while still leaving smaller bits of mushrooms.

Mushroom and brie soup. So it is a truly special mushroom soup that is definitely a winner that you will want to serve soon. Not only does it have a mix of various mushrooms with different flavor profiles it also has Brie melted in and is served with grilled bread. Creamy Mixed Mushroom and Brie Soup A mixture of crimini shiitake and portobello mushrooms is sautéed then puréed for a creamy rich and earthy soup perfect for any chilly day.

In a 3 or 4-quart saucepan over medium-high heat melt the butter and saute the. Add the potato and the stock and bring to the boil. Ingredients 4 tablespoons butter 1 onion diced 1 lb.

4 ounces brie cut into 1 inch pieces. Remove the rind from the brie then cube it and fold it into the soup. Return veloute to sauce pan over low heat and add brie cheese cook slowly stirring occasionally until the cheese has melted.

Toss the mushrooms in the oil place on a baking sheet in a single layer and roast in a preheated 400F200C oven until they start to caramelize about 20. 2 tablespoon olive oil 1 12 pounds mushrooms sliced 2 tablespoons butter 1 yellow onion slice thinly into half moons and then sliced again in half. 12 cup milk or heavy cream.

Heat heavy cream over low heat and add to soup. Ingredients 14 cup butter cubed 1 pound sliced fresh mushrooms 2 large onions chopped 1 can 14-12 ounces chicken broth 1 tablespoon paprika 1 tablespoon reduced-sodium soy sauce 2 teaspoons dill weed 3 tablespoons all-purpose flour 1 cup milk 4 ounces Brie cheese rind removed cubed 14 cup. Add wine and vegetables and simmer lightly until the vegetables are al dente.

Turn down the heat and simmer for 10-15. Strain mushroom liquid through 3 layers of cheesecloth to remove any grit and reserve 14 cup to use in soup. Cremini mushrooms sliced or chopped baby portobellos.

Cook the onion in either the oil or butter on a low-med heat for about 5 mins until soft. Salt and pepper to taste. The mushrooms are roasted to bring out more of their flavor.


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