Brie and Wild Mushroom Soup Recipe

4.5 3 3
Brie and Wild Mushroom Soup Recipe
Brie and Wild Mushroom Soup Recipe photo by Taste of Home
Publisher Photo

Brie and Wild Mushroom Soup Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

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

Nutritional Facts

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

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

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Reviews forBrie and Wild Mushroom Soup

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Lindalulu414 User ID: 8147963 214433
Reviewed Dec. 9, 2014

"I've made many versions of this delicious soup! I also used baby Bella's and crimini mushrooms! The one important factor to me is a creamy soup! I used my quick prep hand blender! Served in toasted bread bowls! Yummy"

MY REVIEW
jimanddeb User ID: 7223136 109816
Reviewed Apr. 13, 2013

"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!"

MY REVIEW
Susananddurand User ID: 7054778 192022
Reviewed Dec. 24, 2012

"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."

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