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
ROASTED GARLIC & BRIE SOUP
Very simple, yet this would undoubtedly pass as tres gourmet. You'll love this Roasted Garlic & Brie Soup recipe!
Provided by Ali
Time 35m
Number Of Ingredients 11
Steps:
- 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. Return 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.
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
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.
ST. MARTIN'S CHAMPAGNE BRIE SOUP
St. Martin's, and their sister restaurant, Arthurs Steak House are my two favorite, quiet, romantic, restaurants in Dallas. This Champagne Brie Soup is one of their signature items. It is like velvet. It is SO easy! St. Martin's is also nice enough to post the recipe on their web site! I wanted to be sure that I posted it and "advertised" it here too, so that even folks who do not live in Dallas can enjoy it!
Provided by Big D Texas
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Sauté shallots and bouillon in wine.
- 2. Add remaining wine and champagne and then add brie and heavy cream.
- 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
- 4. Strain.
- 5. Taste for adding salt if you want.
ROASTED GARLIC AND BRIE SOUP
This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.
Categories Bon Appétit Soup/Stew Brie Cheese Garlic
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
- Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
- Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.
ROASTED CARROT AND BRIE SOUP
Make and share this Roasted Carrot and Brie Soup recipe from Food.com.
Provided by Evie3234
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450F and melt the butter in 9 inch square baking pan.
- Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
- Transfer carrots and butter to a large heavy saucepan.
- Add onions and cook until translucent (about 3-5 minutes).
- Add the chicken stock and season with salt and pepper.
- Simmer for 30 minutes or until carrots are soft.
- Pour about 1/3 of the soup in to a blender.
- Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
- Pour into a clean saucepan, blend remaining soup and add to saucepan.
- Add the cream and correct seasonings if necessary.
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