• Servings 6-8
  • Prep 15 min
  • Cook 30 min
  • Cuisine
  • Skill Level

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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.