Wild Mushroom and Brie Soup with Sherry


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.




15 min


30 min


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