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Mushroom Brie Cheese Soup

Mushroom Brie Cheese Soup

12 appetizer - 6 large servings

  • 200 g bottom mushrooms
  • 2 shallots (peeled)
  • 1 carrot (peeled)
  • 2 tbsp butter
  • 3-4 cups chicken stock
  • sprigs of parsley and thyme
  • ½ cup dry white wine
  • 200 g of Brie
  • 200 ml half& half cream
  • 2 teaspoons of plain flour
  • 2 tsp sugar (optionally)
  • Salt, ground black pepper
  • Chop the mushrooms, onions and carrots. Preheat the saucepan with butter and sauté vegetables for 3-5 minutes, stirring occasionally. Add 2 tsp of sugar, chicken stock, herbs, and wine, mix well. Cover and simmer for 15 minutes.
  • Remove the herbs. Add chopped brie and let it melt slowly, stirring all the time. Puree soup with hand blender.
  • Mix cream and flour. Pour the cream in a thin stream into the soup, well it’s stirring constantly. Season to taste with salt and pepper. Cook until mixture thickens slightly (about 2-3 minutes). Take off from the heat and pour the soup into warm bowls. Serve with toasted bread.