Wild Mushroom and Brie Soup

Feb 17th, 2017 | By | Category: blog, cook something, soups and salads
Wild Mushroom and Brie Soup

Wild Mushroom and Brie Soup

Raymond Keyrouz is the Chef/Owner of Cedars Mediterranean Grill in Bastrop, Texas and a supporter of the Bastrop Emergency Food Pantry’s annual Empty Bowl Project.

Chef Keyrouz kindly shared a wonderfully earthy, silky and luscious Wild Mushroom and Brie soup recipe that any bowl would be blessed to receive, and diner fortunate to consume.

Wild Mushroom and Brie Soup
Makes 1 gallon

Ingredients

  • 2 ounces dried, wild mushrooms washed and soaked in hot water for 1 hour
  • 8 ounces fresh button mushrooms, sliced
  • 1 medium onion, rough diced
  • 3 celery ribs, diced
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 quarts chicken stock
  • 1 quart heavy whipping cream
  • 6-8 sprigs of parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon season salt
  • 1 tablespoon garlic, minced
  • 8 ounces Brie, diced with rind

Directions

  1. Saute the onions and the celery in butter until soft, about 6 minutes
  2. Add the button mushrooms, saute for 5-8 minutes
  3. Add the the garlic,parsley, thyme, saute for 2 minutes
  4. Add the flour and mix well
  5. Add the chicken stock, wild mushrooms, black pepper, season salt, and bring it slowly to a boil
  6. Add the cream, bring it back a boil, add the brie, and let it simmer for 2 minutes
  7. Remove from heat and ladle into bowls. May garnish with thyme sprig.
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  1. I am so making this soup. I had one similar in a restaurant years ago. It was fabulous.