Brie 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.

CREAMY ROASTED MUSHROOM AND BRIE SOUP RECIPE - (4/5)

Steps:

• Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the flour and cook for 2 minutes. Add the wine and deglaze the pan. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

BRIE SOUP

Steps:

• Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden.
• Add stock and whip vigorously, bring to boil and reduce to simmer. Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
• Strain through fine sieve.
• Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup to taste with salt and pepper. Garnish with fresh chives or scallion.

BRIE AND WILD MUSHROOM SOUP

Steps:

• Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside., In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).

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 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.

AWESOME BABY BELLA MUSHROOM RECIPES (+SAUTéED BABY BELLA MUSHROOMS)

Steps:

• Combine olive oil and butter in skillet on medium-high heat
• Add mushrooms
• Add salt and pepper
• Add herbs
• Cook 10 minutes

SHERRY AND BRIE SOUP

Steps:

• Melt butter or margarine in 3-quart saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Skim foam off top, and continue to simmer until reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
• Strain through fine sieve. Return sauce to pan, and cook over low heat. Add brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
• Add sherry and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.

BROCCOLI AND BRIE SOUP

Steps:

• Cook the onion in either the oil or butter on a low-med heat for about 5 mins until soft.
• Add the potato and the stock and bring to the boil. Turn down the heat and simmer for 10-15 mins.
• Add the broccoli and cook for a further 5-10 mins until broccoli and potatoes are soft.
• Take of the heat, add brie cheese and stir.
• Use blender or hand blender until smooth. Serve with garlic and herb croutons or a crusty bread. Perfect.

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!

MOREL MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.