Ingredients
- 340 grams mushrooms, white diced
- 110 grams mushrooms, shiitake diced
- 110 grams mushrooms, chanterelle diced
- 110 grams mushrooms, oyster diced
- 30 grams butter, unsalted
- 110 grams onion 2/3cup, finely chop
- 1 tablespoon garlic minced
- ½ teaspoon fresh thyme
- 2 bay leaves
- 225 milliliters white wine
- 450 milliliters chicken stock
- 900 milliliters whipping cream
- 55 grams butter, unsalted
- 4 tablespoons flour
- 450 grams cheese, brie rind removed, diced
- salt and pepper
Directions
1. Use a food processor to cut the mushrooms into small dice, working in 2 or 3 batches. Melt better in large saucepan. Add mushrooms, onion, garlic, thyme, and bay leaves. Sauté, stirring constantly, until all moisture has evaporated, about 5 minutes. Add wine and cook until liquid has reduced by half, about 10 minutes. |
2. Stir in chicken stock and heavy cream. Bring mixture to a boil. Reduce heat and simmer for 30 minutes. |
3. while soup simmers, melt butter in a small pan. whisk in flour. Cook for 5 minutes, until dark golden. |
4. Remove bay leaves, add stock to roux, then back into soup. Cook until starting to thicken. Add cheese. Cook until cheese melted. Should be spoon coating consistency now. Add salt and pepper to taste. Serve immediately. |
 Serving Ideas:Original serves 6. |
Categories
Vegetarian Main courseAppetizer, hot, hotsoups
Vegetarian Main courseAppetizer, hot, hotsoups
Keywords
Vegetarian Main courseAppetizer, hotsoups, hot
Vegetarian Main courseAppetizer, hotsoups, hot
Mushroom Brie soup. To import, drag image to your MacGourmet recipe box.