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Brie and Wild Mushroom Soup Recipe

Brie and Wild Mushroom Soup Recipe photo by Taste of Home

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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.

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Brie and Wild Mushroom Soup Recipe

Prep: 25 min. Cook: 20 min.

Yield: 16 Servings

25 20 45

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 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

Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside.
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.
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).

Nutritional Facts 1/2 cup equals 167 calories, 12 g fat (8 g saturated fat), 42 mg cholesterol, 489 mg sodium, 8 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Brie and Wild Mushroom Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p36

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Brie and Wild Mushroom Soup

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Reviewed on Apr. 13, 2013 by jimanddeb

Just what I was looking for. I substituted onions for shallots and added 1/2 tsp tyme. I used baby bella mushrooms 24oz. Very rich and tasty, agree it is upper end restaurant quality soup. Will make again and share. A keeper! Thank you tasteofhome!

Reviewed on Dec. 24, 2012 by Susananddurand

This soup was wonderful, not too rich but full of flavor. I used oyster, baby Bella and shiitake mushrooms. Will definitely make again. My husband agreed that it was high end restaurant quality and easy to make.