Brie And Mushroom Soup

Add the wine and deglaze the pan. A cream of mushroom soup with brie to make it extra creamy and good.

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Add leeks and all mushrooms.

Brie and mushroom soup. Directions In a Dutch oven heat butter over medium-high heat. Drizzle a little oliveavocadococonut oil at the bottom of a large potpan and saute mushrooms until tender adding the minced garlic towards the end. Stir in flour pepper and salt.

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. Ingredients 6 cups chicken stock ¼ cup butter 8 tablespoons all-purpose flour 12 ounces Brie cheese ⅜ cup white wine 2 ounces julienned carrots ¼ cup chopped celery 2 ounces fresh. Add mushrooms and onions.

Add sherry and vegetables and simmer lightly until the vegetables are al dente. While thats cooking add your. In a small bowl whisk flour and milk until smooth.

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 20-30 minutes mixing them up once in the middle. Gradually mix in stock. Add brie cheese cook slowly stirring occasionally until the cheese has melted.

Stir in cream and brie cheese and continue stirring. Cook and stir until thickened. Its a very impressive recipe but its also an easy one-pot meal to throw together.

Stir into mushroom mixture. Add flour and stir 1 minute. Add broth and the mushrooms and bring to a boil.

Add the broth and mushrooms bring to a boil reduce the heat and simmer for 10 minutes. Deglaze the pan with white wine. Browned butter creates an amazing depth of flavor in addition to the pound of fresh mushrooms and brie.

Reduce heat and allow to simmer for 10 minutes. Melt butter in large pot over medium-high heat. Heat heavy cream over low heat and add to soup.

Want to impress a date. This Mushroom Brie Soup is earthy rich and decadent. After adding the mushrooms bring the heat back up.

Cook and stir until tender. Bring to a boil. In a large saucepan cook mushrooms and onion in hot butter about 5 minutes or until tender.

Cook and stir until. Add vegetable broth all at once. Add the milk and brie let the brie.

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