BRIE AND WILD MUSHROOM SOUP
I obtained this recipe at a local home and garden show a few years ago. The rich, comforting soup is sure to please on chilly days.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside., In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).
Nutrition Facts : Calories 167 calories, Fat 12g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 489mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
MUSHROOM AND BRIE SOUP
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Combine all of the seasoning ingredients in a small bowl.
- Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the Chaps seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Add the chicken stock, heavy cream, and half-and-half. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before adding it to a blender.
- Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer. Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed. Ladle the soup into bowls and enjoy!
BRIE MUSHROOM SOUP
Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.-Maria Emmerich, River Falls, Wisconsin
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).
Nutrition Facts : Calories 328 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1192mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.
BRIE AND WILD MUSHROOM FONDUE
Make and share this Brie and Wild Mushroom Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1 cup water to boil in small saucepan.
- Add porcini mushrooms.
- Remove from heat and let stand until mushrooms soften, about 20 minutes.
- Using slotted spoon, transfer porcini to work surface.
- Coarsely chop porcini.
- Reserve porcini and soaking liquid.
- Melt butter in heavy large saucepan over medium heat.
- Add shiitake mushrooms and sauté until tender, about 3 minutes.
- Add shallot; sauté 1 minute.
- Add porcini and soaking liquid, leaving any sediment from liquid behind.
- Increase heat to high.
- Simmer until liquid evaporates, about 3 minutes.
- (Can be made 8 hours ahead. Cover and chill.) Toss Brie with cornstarch in large bowl to coat.
- Add wine to mushrooms.
- Bring to simmer over medium heat.
- Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more.
- Continue whisking until mixture is smooth and just begins to simmer (do not boil).
- Season to taste with salt and pepper.
- Transfer fondue to fondue pot.
- Set pot over candle or canned heat burner.
- Serve with chicken, vegetables and bread.
BRIE AND WILD MUSHROOM FONDUE
Categories Condiment/Spread Sauce Cheese Mushroom Appetizer Dinner Brie White Wine Party Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Reserve porcini and soaking liquid.
- Melt butter in heavy large saucepan over medium heat. Add shiitake mushrooms and sauté until tender, about 3 minutes. Add shallot; sauté 1 minute. Add porcini and soaking liquid, leaving any sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates, about 3 minutes. (Can be made 8 hours ahead. Cover and chill.)
- Toss Brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper.
- Transfer fondue to fondue pot. Set pot over candle or canned heat burner. Serve with chicken, vegetables and bread.
BRIE, ROQUEFORT AND WILD MUSHROOM FONDUE
Make and share this Brie, Roquefort and Wild Mushroom Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium skillet over medium-high heat.
- Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
- Place flour in large bowl.
- Cut rind from Brie; discard rind.
- Cut Brie into cubes; drop into flour.
- Toss to coat; separate cheese cubes.
- Crumble Roquefort into same bowl; toss to coat.
- Place wine in heavy medium saucepan and bring to simmer over medium heat.
- Add cheese by handfuls, stirring until melted after each addition.
- Continue stirring until smooth.
- Stir mushroom mixture into fondue.
- Season with generous amount of pepper.
- Transfer to fondue pot.
- Set pot over candle or canned heat burner.
- Serve with bread and vegetables.
Nutrition Facts : Calories 196.5, Fat 4.6, SaturatedFat 1.8, Cholesterol 6.4, Sodium 446.8, Carbohydrate 28, Fiber 1.5, Sugar 2.9, Protein 5.5
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