Description
This Mushroom and Brie Soup combines earthy flavors and creamy texture for a comforting embrace.
Ingredients
Scale
- 1.5 pounds cremini mushrooms
- 2 Tbsp unsalted butter
- 2–3 large shallots
- 3 cloves garlic
- 2 Tbsp flour
- 0.5 cup Marsala wine
- 2 cups chicken stock or veggie stock
- 2 Tbsp fresh thyme leaves
- Salt and freshly cracked black pepper
- 0.5 cup heavy cream or half and half
- 6 ounces Brie cheese
Instructions
- Preheat the oven to 400°F.
- Clean the mushrooms with a clean dish towel.
- Trim and quarter the mushrooms, placing them on a baking sheet. Roast for 20-25 minutes until golden brown.
- Melt the butter in a skillet, add shallots, and sauté for 5 minutes until softened. Then mix in the garlic.
- Stir in the flour and cook for one minute. Then add the Marsala wine to deglaze the pan.
- Combine the stock, roasted mushrooms, and thyme, and simmer for about 15 minutes. Season with salt and pepper.
- Incorporate the heavy cream and Brie cheese, stirring until melted and creamy.
- Puree the soup until silky smooth, adjusting seasonings as needed.
- Serve hot, garnished with sliced mushrooms and fresh thyme.
Notes
- This soup works well with different types of mushrooms.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: Mushroom Brie Soup, Creamy Soup, Comfort Food