Best Brie And Wild Mushroom Soup Recipes

MUSHROOM AND BRIE SOUP

Steps:

• Set oven to 400F
• Brush the mushrooms with a clean dish towel to clean them, do not get them wet.
• 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.

MUSHROOM BRIE SOUP

Steps:

• Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
• Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
• Add flour (1/4 cup); stir to coat.
• Add chicken broth (4 cups), stir, bring to a boil.
• Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
• Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
• Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
• Serve hot, garnished with croutons and/or parsley, if desired.

MUSHROOM AND BRIE SOUP

Steps:

• Combine all of the seasoning ingredients in a small bowl.
• Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the Chaps seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Add the chicken stock, heavy cream, and half-and-half. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before adding it to a blender.
• Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer. Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed. Ladle the soup into bowls and enjoy!

WILD MUSHROOM SOUP

Steps:

• Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
• Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
• Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

BRIE MUSHROOM SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

MUSHROOM AND BRIE BISQUE

Steps:

• 1. Cut mushrooms into small pieces.
• 2. Cut Brie into several pieces.
• 3. Place water and bouillion or broth in large sauce pan. Add mushrooms, Brie, and pepper. Heat until bubbling but not boiling then reduce heat to medium and simmer for 20 minutes.
• 4. Using an immersable blender (or regular b lender) blend contents from saucepan until smooth.
• 5. In a bowl, combine sour cream and 2 large spoonfuls of hot liquid, stir until blended, repeat.
• 6. Add sour cream mixture to remaining hot liquid while the belnder is running.
• 7. Return contents of blender to sauce pan and heat on low heat for 5 minutes and then serve.
• Optional: Additional ingrediaents such as chicken, broccoli, etc. can be added after blending if fully cooked.