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My recipe
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.
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