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 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
CREAM OF BRIE SOUP
Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!
Provided by Sandra
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 10.5 g, Cholesterol 108.5 mg, Fat 33.5 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 20.8 g, Sodium 1155 mg, Sugar 2.2 g
ZUCCHINI/COURGETTE & BRIE SOUP
My mother in law makes this soup all the time - its delicious and healthy (but hearty :) Its a great starter soup and way to get your veggies.
Provided by Jessica JT
Categories Vegetable
Time 50m
Yield 6 oz, 12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice potatoes.
- Place potatoes in vegetable stock.
- Clean and chop leeks and place in stock.
- Clean and chop zucchini and place in stock.
- Bring to boil and cook until potatoes are soft.
- Blend all ingredients together (I use the hand blender - the best utensil ever for soups!).
- Add chopped brie to soup and simmer for 10 minutes. Do not let soup boil once cheese is added.
Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 3.3, Cholesterol 18.9, Sodium 127, Carbohydrate 7.5, Fiber 1.2, Sugar 1.5, Protein 5.1
ASPARAGUS BRIE SOUP
I like the ingredients but I haven't made this yet. It was something I copied from a cookbook I don't own but I don't know which one.
Provided by Oolala
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended and cook for 2 minutes or until golden brown.
- Gradually add broth and bring to a boil. Reduce heat; simmer 10-15 minutes.
- Place 1/2 the soup at a time to blender until smooth and return to pan.
- Cube brie and add to the soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 643.8, Fat 58, SaturatedFat 36, Cholesterol 185.1, Sodium 1028.7, Carbohydrate 11.5, Fiber 1.4, Sugar 2.2, Protein 16
BRIE SOUP
Make and share this Brie Soup recipe from Food.com.
Provided by TishT
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
- Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
- Add milk and cheese and stir until cheese is melted and soup begins to thicken.
- Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
- Continue cooking until soup is thickened.
- Season with pepper and nutmeg.
- Taste; add salt if needed.
Nutrition Facts : Calories 248.8, Fat 8.1, SaturatedFat 3.9, Cholesterol 22.3, Sodium 725.7, Carbohydrate 16.8, Fiber 0.8, Sugar 11.5, Protein 13.8
ROASTED GARLIC AND BRIE SOUP
Make and share this Roasted Garlic and Brie Soup recipe from Food.com.
Provided by Candace Michelle 2
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Roasted Garlic:.
- Peel off the outer papery covering of the head of garlic. Using a sharp knife, then slice of 1/4″-1/2″ of the tops of the cloves, so that the inside of each clove is exposed.
- Place the head on a square of aluminum foil. Drizzle the olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Either place the pouch directly on the oven rack, or you can place it on a pan (or muffin tins work well if you're roasting multiple heads of garlic!).
- Bake at 400 degrees for 30-35 minutes, until the garlic is soft and lightly browned. Remove from foil.
- Soup:.
- Heat olive oil in a large pot over medium-high heat. Add celery, onion and carrot and saute for 8-10 minutes, stirring regularly until the vegetables have softened.
- Add flour and stir for another minute to combine. Then add chicken broth and bring to a boil. Reduce heat and simmer 15 minutes, stirring often.
- Carefully squeeze the roasted garlic cloves out of the heads, and place them in the food processor (or blender). Add in one cup soup mixture and process until smooth. Returm processed mixture to pot and add in the thyme and oregano. Bring to a simmer.
- Add cheese and stir slowly until melted. Season to taste with salt and freshly ground black pepper (or a tiny dash of white pepper), and serve. Garnish with chopped parsley if you'd like.
Nutrition Facts : Calories 235.1, Fat 15.4, SaturatedFat 5.7, Cholesterol 24.8, Sodium 746.2, Carbohydrate 13.8, Fiber 1.2, Sugar 2, Protein 10.9
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