Wild Mushroom and Brie Soup with Sherry
Ingredients
2 lbs shitake mushrooms, rough chopped stems removed | ||
2 lbs cremini mushrooms, roughly chopped | ||
1 medium onion, finely minced | ||
3 cloves of garlic, finely minced | ||
2 cups of dry sherry | ||
1/3 stick of unsalted butter | ||
2 tbs fresh thyme, chopped | ||
7 cups chicken stock | ||
3 tbs dried powdered porchini mushroom powder | ||
2 cups heavy cream | ||
3/4 lb of Brie cheese | ||
kosher salt and fresh cracked black pepper to taste |
This is a delicious soup. The combination of Brie and mushrooms is nothing less than magic. This recipe is the courtesy of chef Jeff Prather.
- To a large stock pot add the onion and garlic and saute until tender.
- Add mushrooms and saute.
- Add the sherry and reduce..about 10 to 15 minutes.
- Add porchini powder, thyme, chicken stock and cream.
- Simmer for about 15 minutes and skim.
- Take Brie cheese and a small amount of liquid from the soup and puree in a blender of food processor.
- Add the puree back to the soup.
- Simmer skim once more and serve along with some crusty bread.
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