Mushroom and Brie Soup

Mushroom and Brie Soup is a fall classic kicked up a notch with lots of creamy Brie cheese.  It’s perfect for a cozy dinner on the couch or a special first course for holiday meal.
Mushroom and Brie Soup


  • 1 1/2 pounds cremini mushrooms (use any variety you like)
  • 2 Tbsp unsalted butter
  • 2-3 large shallots, peeled and finely diced
  • 3 cloves garlic, finely chopped
  • 2 Tbsp flour
  • 1/2 cup Marsala wine
  • 2 cups chicken stock (or veggie stock)
  • 2 Tbsp fresh thyme leaves
  • salt and freshly cracked black pepper to taste
  • 1/2 cup heavy cream (or half and half)
  • 6 ounces Brie cheese, rind removed, cut in chunks
Mushroom and Brie Soup


  1. Set oven to 400F
  2. Brush the mushrooms with a clean dish towel to clean them, do not get them wet.
  3. Trim the stem ends, and then quarter the mushrooms. Put on a dry baking sheet and bake for 20-25 minutes, tossing them a couple of times. They will lose their moisture, shrink up, and brown.
  4. Meanwhile melt the butter in a large skillet and saute the shallots for 5 minutes, then add the garlic and saute another 5 minutes until the shallot has softened.
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