Sherried Brie and Porcini Mushroom Soup
"William Glenn Cafe in Sacramento serves this wonderful creamy mushroom soup. Its taken me a while to perfect it. I love to serve this with warm french bread."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 lb brie cheese
- 2 cups dry sherry
- 1 1⁄2 tablespoons unsalted butter
- 1 lb porcini mushroom, sliced
- 1⁄2 cup shallot, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons flour
- 4 cups low sodium beef broth
- 1 3⁄4 cups half-and-half
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup fresh chives, chopped for garnish
- salt & freshly ground black pepper
directions
- Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside.
- In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside.
- in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated.
- Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
- Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes.
- ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.
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Reviews
-
Mmmmm, tasty!
RECIPE SUBMITTED BY
I work in health care and love to cook. My mother is from France. I take after her, however with working long hours I like fast simple recipes Monday-Friday. On the weekend Icook those extra special dinners.
