Mushroom Brie soup

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Autumn shows us how beautiful is is to let things go.......... Mushroom and Brie Soup is a classic creamy mushroom soup kicked up a notch with a perfect amount of luxurious Brie cheese. It’s perfect for a cozy dinner in front of the fireplace or a special first course for holiday meal.

 

Mushroom Brie Soup

1/4 cup plus 2 tablespoons, divided unsalted butter
1/4 c. flour
3 1/2 c. chicken broth
1/2 lb. Shitake mushrooms
1/2 lb button mushrooms
1 yellow onion, diced

1/2 tsp pepper
1 c. heavy cream
8 ounces Brie cheese with rind, cut into pieces

Melt the 1/4 cup butter in a small glass bowl or measuring cup. Add the flour and whisk until smooth.

In a sauce pan, add two tablespoons of butter and saute the mushrooms until soft. Remove the mushrooms to a bowl and add the onion to the pan and saute until soft. 

Add the mushrooms, chicken broth and black pepper; bring to a boil and reduce then to low. Simmer for 10 minutes.

Add the flour butter mixture, stirring until soup is thickened. 

Slowly stir in heavy cream, mixing well.

Add the cheese, stirring constantly, (do not let this come to a boil) until melted and creamy. Salt and pepper to taste.

Garnish with a few sauteed mushroom slices and a sprig of parsley.

Serve with a crusty piece of bread! Enjoy.....

 

*I pureed this soup at the end with my immersion blender or you could also use the food processor. A week later, I made this and did not puree, it was equally as good with the mushroom chunks.

 

 

A fallen leaf is nothing more than a summer’s wave goodbye.