Sherried Brie and Porcini Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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William Glenn Cafe in Sacramento serves this wonderful creamy mushroom soup. Its taken me a while to perfect it. I love to serve this with warm french bread. Ingredients:
1 lb brie cheese |
2 cups dry sherry |
1 1/2 tablespoons unsalted butter |
1 lb porcini mushroom, sliced |
1/2 cup shallot, minced |
1 tablespoon fresh lemon juice |
2 tablespoons flour |
4 cups low sodium beef broth |
1 3/4 cups half-and-half |
1/2 teaspoon fresh ground black pepper |
1/2 cup fresh chives, chopped for garnish |
salt & freshly ground black pepper |
Directions:
1. Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside.
2. In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside.
3. in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated.
4. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
5. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes.
6. ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.
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