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Brie and Mushroom Soup




Source of Recipe


Marla


List of Ingredients




Brie and Mushroom Soup

1/2 cup (1 stick) butter, melted
1/2 cup all-purpose flour
3 cans (14 ounces each) ready-to-use chicken broth
1/2 pound cremini mushrooms, trimmed and thinly sliced
1/2 pound shiitake mushrooms, trimmed and thinly sliced
1 medium onion, diced
1 teaspoon black pepper
1 cup heavy cream
8 ounces Brie cheese, cut into 1/2-inch chunks



Recipe



1. In a small bowl, combine the butter and flour; blend until smooth then set aside.

2. In a soup pot, combine the chicken broth, mushrooms, onion, and black pepper; bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the mushrooms are tender.

3. Add the butter mixture, stirring until the soup is thickened. Slowly stir in the heavy cream, mixing well (see Tip). Add the cheese, stirring constantly, until melted. Serve immediately.

PREPARATION TIP: Heat this and any cream soup slowly. Never let it come to a boil because that may cause it to separate.

Makes 6 to 8 servings