Mushroom Brie Soup

I am a nut for soup, you all know that I am.   As I mentioned on the O-P Facebook page the other day, in this household we actually have a Soup du Jour.   Today it was Mushroom Brie Soup, a recipe that I adapted from one that appeared in the St.  Louis Post-Dispatch a couple of weeks ago, and is served at a restaurant called The Daily Bread in Kirkwood, MO.   I added twice as much of the leeks as called for, and pumped up the dry sherry just a bit.   It only made four servings, so the next time I make it (and I will!) I’m going to double, or maybe triple the recipe.

Mushroom Brie Soup

4 tablespoons (1/2 stick) butter

½ cup chopped leek, white and light green parts only

1 teaspoon minced garlic

¾ cup chopped portobello mushrooms (excluding stems)

¾ cup chopped button mushrooms (including stems)

1/3 cup dry sherry

¼ cup flour

1 teaspoon sea salt

½ teaspoon black pepper

1 1/2 cups water

1 ½ cups whole milk

1 ½ cups half-and-half

1 tablespoon chicken base (such as Better Than Bouillon)

2 1/8 ounces brie, rind removed, cubed

In a large pot, melt butter on medium heat.  Add leeks, garlic and mushrooms, and sauté until mushrooms shrink to half their size.  Add sherry (it will sizzle) and cook down until mixture reduces by a third.  In a small bowl, whisk water into flour, salt, and pepper to form a slurry.  (Strain out any lumps, if needed.)  Slowly pour slurry into the pot, whisking all the while.  Add whole milk, half-and-half and chicken base and bring just to a simmer over low heat.  Remove from heat, stir in brie until melted.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday