MUSHROOM BRIE SOUP
This Mushroom Brie Soup is decadent, rich, earthy, creamy, and so easy to make. Browned butter makes the flavor extra deep for this one pot, vegetarian recipe.
Provided by Elizabeth Lindemann
Categories Soup
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 381 kcal, Carbohydrate 11 g, Protein 12 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 112 mg, Sodium 898 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BRIE MUSHROOM SOUP
Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.-Maria Emmerich, River Falls, Wisconsin
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 14
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).
Nutrition Facts : Calories 328 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1192mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.
MUSHROOM AND BRIE SOUP
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 17
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!
MUSHROOM AND BRIE BISQUE
I just had a wonderful soup for lunch and was trying to find a recipe to recreate it. Got this from another site but I think with some "doctoring" it just might do it!
Provided by Starfish2
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 562.8, Fat 46.9, SaturatedFat 28.6, Cholesterol 123.5, Sodium 1656.8, Carbohydrate 8.7, Fiber 0.6, Sugar 2.5, Protein 27.5
BAKED BRIE WITH MUSHROOMS
My sister craves this appetizer so much that I made a batch and carried it on the plane when I flew to New Mexico to visit her. The combination of creamy Brie with earthy sauteed mushrooms is scrumptious. -Melody Ansell, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.
Nutrition Facts : Calories 157 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
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- Heat butter in a large saucepan over medium-high heat. Add mushrooms and onions, cover for two to four minutes as the vegetables soften and sweat and release their juices. If it seems like the mushrooms are in danger of burning, add a tablespoon or two of water. Remove lid and sauté until the water has cooked out of the mushrooms and they brown, stirring often towards the end, about 6 to 7 minutes.
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