Brie and Wild Mushroom Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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I obtained this recipe at a local home and garden show a few years ago. The rich, comforting soup is sure to please on chilly days. Ingredients:
2 cups cream sherry |
1/4 cup butter, cubed |
1 pound assorted fresh mushrooms (such as shiitake, cremini and oyster) |
8 shallots, finely chopped |
1/3 cup minced fresh parsley |
1 tablespoon lemon juice |
1/3 cup king arthur unbleached all-purpose flour |
4 cups beef broth |
1 round (8 ounces) brie cheese, rind removed, cubed |
1 cup heavy whipping cream |
1 teaspoon salt |
1/2 teaspoon white pepper |
Directions:
1. Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside.
2. 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.
3. 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). Yield: 16 servings (1/2 cup each).
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