Tuesday, April 1, 2014

Creamy Roasted Mushroom and Brie Soup

Holy Smokes! I know it seems like everytime I post a soup recipe, I always say that this is one of my favorite soups.  But mushroom is absolutely one of my favorites and this is positively the best recipe I've found to date.

It's basically a cream of mushroom soup that has an incredible depth of flavor thanks to the Brie cheese.  I could make myself sick eating this entire batch!  It's so hard to push away another cup.  Absolutely. Perfectly. Delicious.


1 Tbsp oil
1 1/2 lbs mushrooms, quartered (I used part white button and part baby bellas)
2 Tbsp butter
1 onion, diced
2 tsp garlic, minced
1 tsp fresh thyme, chopped
2 Tbsp flour
1/2 cup white wine
4 cups vegetable or chicken broth
4 oz Brie or Camembert, cut into 1" pieces (the recipe calls to cut it with the rind, but I cut the rind off before so I would have to fish out the rind pieces)
1/2 cup milk or heavy cream
S&P to taste

Toss the mushrooms in the oil, place on baking sheet in a single layer and roast in a preheated 400F 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 S&P to taste before pureeing to the desired consistency and enjoy!

* Slow Cooker: Implement steps 1-4, place everything except the cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the cream and pureeing.
* Saute the mushrooms in a pan with the onions instead of roasting them.
* Add 2 Tbsp white miso.

Recipe Source: www.closetcooking.com

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