So the other day, I wasn't feeling well, and D made the grocery list. He saw this recipe and knew we had brie in the fridge, so on the list it went. And then he made it.
It was really creamy, and good. D used regular and cremini mushrooms. I don't know if he roasted or sauteed them. I do know we should have again.
We had with Beer Bread.
Creamy Roasted Mushroom and Brie Soup
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| Photo by ALB |
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
From Closet Cooking
A cream of mushroom soup with brie to make it extra creamy and good!
Ingredients
1 tablespoon oil
1 1/2 pounds mushrooms, quartered
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1/2 cup white wine (or broth)
4 cups vegetable broth or chicken broth
4 ounces brie, cut into 1 inch pieces
1/2 cup milk or heavy cream
salt and pepper to taste
Directions
Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the flour and cook for 2 minutes.
Add the wine and deglaze the pan.
Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!
Option: Saute the mushrooms in a pan with the onions instead of roasting them.
Nutrition Facts
Calories 287, Fat 18g (Saturated 9g, Trans 0), Cholesterol 46mg, Sodium 239mg, Carbs 14g (Fiber 2g, Sugars 6g), Protein 13g
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