• Home
  • Soups
  • Creamy Mixed Mushroom Soup with Baked Brie Cheese
0 0

Notice: Undefined variable: btn_class in /home/content/a2pewpnaspod05_data04/99/41663199/html/wp-content/plugins/osetin-meal-planner/osetin-meal-planner.php on line 211
Creamy Mixed Mushroom Soup with Baked Brie Cheese

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 tbsp. Extra virgin Olive oil
1 tbsp.
1/2 onion, small and finely chopped White onion
1/2 leek, thinly sliced Leek
1 cup cremini, washed and thinly sliced Mushroom(s)
1/2 cup shiitake, washed and thinly sliced Mushroom(s)
1/2 cup oyster, washed and chopped Mushroom(s)
1/2 cup portobello, washed and chopped Mushroom(s)
1/4 cup chanterelle, washed and chopped Mushroom(s) (optional)
1 1/2 tbsp. All purpose Flour
3 cups Chicken stock (vegetable optional)
1 cup Yukon Gold - Dry white wine peeled and diced Potatoes
1/2 cup, 35% cream Whipping cream
1/2 cup, finely grated Parmesan Cheese
4 bread, cut into 1/2 inch sliced toasted Sour dough bread
60g Brie, sliced into 4 equal pieces Cheese
To taste Salt & pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Creamy Mixed Mushroom Soup with Baked Brie Cheese

  • Easy

Ingredients

Directions

Share

Steps

1
Done

Heat oil and butter in a large saucepan over medium-high heat, add onion and leek, and sauté for 5 minutes until the onions are softened and translucent. Add mushrooms and sauté for another 5 minutes.

2
Done

Stir in flour, pour in stock and wine, and stirring constantly with a balloon whisk or wooden spoon until smooth.

3
Done

Add potatoes and simmer for 30–40 minutes, until the potatoes are tender and soup is slightly thickened. (Stir occasionally to prevent soup from scorching or sticking to the bottom of the pot.)

4
Done

Meanwhile, preheat broiler to high heat.

5
Done

Add cream and Parmesan, remove from heat, and stir. Season with salt and pepper.

6
Done

Ladle soup into 4 heat-proof bowls. Toast the bread in broiler, remove, add a slice of Brie on top, then place into each bowl. Put the soup under broiler for 1 minute, or until the cheese melts, and serve immediately.

Chef Corbin

previous
Classic Apple Fritters with Warmed Cinnamon Rice Pudding
next
Turkey and Sweet Potato Shepherd’s Pie for Weight Watchers
previous
Classic Apple Fritters with Warmed Cinnamon Rice Pudding
next
Turkey and Sweet Potato Shepherd’s Pie for Weight Watchers

Add Your Comment