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Mushroom Brie Soup




Source of Recipe


San Antonio Express News


List of Ingredients




*6 tablespoons unsalted butter
* 1/2 cup finely diced yellow onion
* 5 tablespoons all-purpose or bread flour
* 5-6 cups chicken broth
* 1 tablespoon chicken bouillon (see Note)
* 1 1/2 pounds white mushrooms, cleaned and chopped
* 8 ounces brie cheese
* 1-2 cups heavy cream, or to taste
* Salt, to taste
* White pepper, to taste



Recipe



Combine butter and onion in saucepan. Cook until onion is tender. Whisk in flour and cook for 2-3 minutes. Add chicken broth and chicken bouillon, stirring well to combine. Heat mixture thoroughly over medium heat, then add fresh mushrooms. Cook until mushrooms are tender and liquid has slightly thickened, about 10-15 minutes. Remove from heat and carefully ladle into blender in batches, along with the brie. Purée on low speed until smooth. Pour
soup back into saucepan and add heavy cream. Season to taste, reheat and serve. The soup will keep for several days in the refrigerator.

Note: Most canned chicken broths are not concentrated enough, so the chef suggests adding chicken bouillon to broth for more intense flavor. Taste carefully before adding more salt, as the broth and bouillon generally contain salt.

Makes 8-10 cups.