MUSHROOM BRIE SOUP
This Mushroom Brie Soup is decadent, rich, earthy, creamy, and so easy to make. Browned butter makes the flavor extra deep for this one pot, vegetarian recipe.
Provided by Elizabeth Lindemann
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
- Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
- Add flour (1/4 cup); stir to coat.
- Add chicken broth (4 cups), stir, bring to a boil.
- Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
- Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
- Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
- Serve hot, garnished with croutons and/or parsley, if desired.
Nutrition Facts : Calories 381 kcal, Carbohydrate 11 g, Protein 12 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 112 mg, Sodium 898 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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!
MUSHROOM AND LEEK SOUP
A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Provided by Ruth
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
- Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g
POTATO LEEK & MUSHROOM SOUP
An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!
Provided by Katzen
Categories < 60 Mins
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
- 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
- 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
- 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.
MUSHROOM LEEK SOUP
Make and share this Mushroom Leek Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot, melt butter; add leeks, garlic and mushrooms. Saute about 7-10 minutes or until tender.
- Add broth, wine and potatoes. Bring to a boil; reduce heat. Add spices and simmer for 10-15 minutes or until potatoes are tender.
Nutrition Facts : Calories 220.1, Fat 7.3, SaturatedFat 4, Cholesterol 16.8, Sodium 563, Carbohydrate 31.7, Fiber 3.5, Sugar 5.1, Protein 6.1
CREAMY LEEK SOUP WITH BRIE
Bits of Brie add something special to this soup from our home economists. Soup is a satisfying addition to a buffet table. Use a slow cooker to keep it warm.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth. , Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. , Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.
Nutrition Facts : Calories 265 calories, Fat 18g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
MUSHROOM-LEEK SOUP WITH BRIE CROUTONS
Steps:
- Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
- Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.
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.
BROCCOLI AND BRIE SOUP
Yummy, homely, comforting soup sure to warm you up on those chilly days.
Provided by nicolanolan87
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Cook the onion in either the oil or butter on a low-med heat for about 5 mins until soft.
- Add the potato and the stock and bring to the boil. Turn down the heat and simmer for 10-15 mins.
- Add the broccoli and cook for a further 5-10 mins until broccoli and potatoes are soft.
- Take of the heat, add brie cheese and stir.
- Use blender or hand blender until smooth. Serve with garlic and herb croutons or a crusty bread. Perfect.
CREAMY ROASTED MUSHROOM AND BRIE SOUP
A cream of mushroom soup with brie to make it extra creamy and good!
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
- Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the flour and cook for 2 minutes.
- Add the wine and deglaze the pan.
- Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
- Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!
Nutrition Facts : Nutrition Facts Calories 287, Fat 18g (Saturated 9g, Trans 0), Cholesterol 46mg, Sodium 239mg, Carbs 14g (Fiber 2g, Sugars 6g), Protein 13g Nutrition by
MUSHROOM AND LEEK SOUP
Healthy, creamy soup
Provided by LouBeare
Time 35m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Chop the garlic, thyme, leeks and mushrooms.
- Sweat the leeks for 5 minutes.
- Add the garlic and fry for a minute.
- Add the mushrooms and thyme and cook for 3 minutes.
- Add the stock and simmer for 5 minutes.
- Allow to cool, stir in creme fraiche then blend.
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MUSHROOM AND THYME SOUP WITH ROQUEFORT CROUTONS - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerServings 4Total Time 1 hr
- Meanwhile, heat half the butter and half the oil in a large saucepan over medium-high heat until butter foams. Add leek and chopped garlic and sauté, stirring occasionally, until translucent (4-5 minutes). Stir in portabello mushrooms and half the thyme sprigs and sauté until beginning to soften (6-8 minutes), then add stock, porcini and the soaking water, and season to taste. Bring to a simmer and cook until well flavoured (10-15 minutes). Discard thyme, add crème fraîche and purée with a stick blender (or in batches in a food processor) until smooth. Stir in half the lemon rind and keep warm.
- Heat remaining butter and remaining oil in a large frying pan over high heat. Add other mushrooms, cap down, then add the bruised garlic. Season to taste and fry until golden brown (2-3 minutes). Turn mushrooms, add remaining thyme and cook for another minute. Remove from heat, add vinegar and lemon juice.
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4.8/5 (6)Category Soups, Stews And ChiliCuisine AmericanTotal Time 1 hr 15 mins
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WILD MUSHROOM BRIE SOUP WITH PARMESAN PEPPER CROUTONS ...
From thewickednoodle.com
5/5 (2)Estimated Reading Time 5 mins
- Place a large pot or very deep skillet over hight heat. Add ghee and, once melted, add mushrooms. Cook until mushrooms are nicely browned (mushrooms will release their liquid first, once it evaporates mushrooms will begin to brown). Reduce heat to medium. Add leeks and cook for 3-4 minutes, stirring occasionally. Add minced garlic, cook 2 minutes more, stirring frequently.
- Sprinkle mushroom mixture with flour. Cook one minute, stirring frequently. Slowly stir in chicken broth. Bring to a boil, reduce heat to low and simmer 20 minutes, uncovered.
- Using an immersion blender, blend soup to desired consistency (I prefer it mostly smooth). Stir in cream, brie and sherry. Heat until very hot and brie has melted and is fully incorporated. Pour into serving bowls, top with a few Parmesan Pepper Croutons and serve immediately.
MUSHROOM AND LEEK SOUP - GIRL GONE GOURMET
From girlgonegourmet.com
5/5 (4)Total Time 35 minsCategory DinnerCalories 255 per serving
- In a stock pot heat the olive oil over medium heat. Add the chopped leek, onion, and garlic. Let it all cook, stirring frequently, until the veggies start to soften, about five minutes or so. Add the mushrooms and continue to cook everything for another 3-4 minutes, or until the mushrooms have started to brown. Pour the stock into the pot add the fresh thyme sprigs, and bring the pot to a simmer. Let the soup simmer for about 15-20 minutes.
- Remove the thyme stems from the pot and discard. Using an immersion blender, puree the soup until it’s smooth. If you need to use a stand blender, carefully blend the soup in batches and then return it back to the pot. Stir in the salt, pepper, and heavy cream. Adjust the seasoning, if necessary. Garnish with the chopped parsley and serve.
TRIPLE MUSHROOM AND LEEK SOUP - FARM FLAVOR RECIPE
From farmflavor.com
Cuisine AmericanCategory EntreesServings 6-8Total Time 40 mins
CREAMY MUSHROOM SOUP WITH CROUTONS - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (1)Total Time 40 minsCategory LunchCalories 154 per serving
- Make the croutons first. Preheat the oven to 180 degrees C, 356 F I use a fan assisted electric oven, please adjust according to your own oven.
- Heat the oil in a skillet over a medium to high heat. Add the garlic and thyme leaves, cook for about 2 minutes then remove the garlic. Carefully transfer the oil to a large bowl then add the bread. Mix with a large spoon so the bread is lightly coated in the oil. Spread the bread out on a baking tray and bake in the middle of the oven for 8 minutes.Remove the tray from the oven then sprinkle the parmesan over the croutons, toss the croutons a little then return to the oven and bake for another 5 minutes. They should be crispy and golden brown. Remove from the oven sprinkle with the sea salt and leave to cool.Keep any leftover croutons in an airtight container and use within a week.
- While the croutons are baking start making the soup. Melt the butter in a large saucepan, add the onion and gently cook for about 5 minutes until the onion is soft. Add the garlic and cook for 1 minute. Then add the mushrooms, thyme, nutmeg, salt and black pepper, turn up the heat to medium hot and cook the mushrooms for about 10 minutes until they release all their juicy goodness.
- Now sprinkle the mushrooms with the flour and add the stock, stir then leave to simmer for about 10 minutes. Test the seasoning and add more pepper if you need it. Remove the thyme sprig when the soup has thickened slightly then turn off the heat and blend the soup with a hand blender.
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From wholefoodsmarket.com
Servings 6-8Calories 390 per servingTotal Time 1 hr 10 mins
- Add potatoes, increase heat and bring to a boil. Reduce heat again to medium low, cover and simmer until potatoes are tender, about 20 minutes.
- Working in batches, carefully purée contents of pot in a blender until smooth then return soup to pot.
CREAMY MUSHROOM SOUP WITH THYME CROUTONS RECIPE - DAVID ...
From foodandwine.com
- In a medium bowl, cover the dried porcini mushrooms with the hot water and let them stand until softened, about 20 minutes. Strain and reserve the porcini soaking liquid.
- Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the white mushrooms, brown sugar and thyme, cover and cook over moderately high heat until the mushrooms soften, about 3 minutes. Add the wine and cook over high heat until it has reduced to 1/3 cup, about 5 minutes.
- In a medium saucepan, melt the butter over moderate heat. Whisk in the flour and cook for 3 minutes, whisking. Whisk in the half-and-half and bring to a simmer over moderate heat; whisk constantly until thickened, about 2 minutes. Stir the half-and-half mixture into the white mushrooms, along with the porcini and their strained soaking liquid. Working in batches, puree the mushroom mixture until smooth, adding some of the chicken stock if necessary.
- Return the soup to the casserole. Add the remaining chicken stock and simmer over moderate heat for 5 minutes. Stir in the heavy cream and sherry and heat through. Season the soup with salt and pepper and ladle into bowls. Top with the croutons and serve.
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