Recipes Brie and Mushroom Soup

This Brie and Mushroom soup was developed by Bill Wimberly, a Facebook friend and a corporate chef in Baltimore who graciously shared it with us. I've made it three times now and every time, it's been excellent. This last time, it was made with a turkey stock base, in which I simmered a couple of parmesan rinds for about 15 minutes, removing them before beginning the soup recipe. This definitely added a richness to the stock that amplified the flavours of an already rich recipe. - Gayle

Ingredients

• 1.5 quarts. of chicken broth. (or one large can, 49.5 oz.)
• 1 tablespoon of olive oil.
• 1 stick of butter.
• 8 tablespoons of all purpose flour.
• 1 lb. of brie cheese. (rind removed.)
• 3 oz. of white wine (optional.)
• 4 oz. minced carrots.
• 4 oz. minced onion.
• 12 oz. of chopped fresh mushrooms.
• 2 oz. (1/4 cup) heavy cream.
• 1 teaspoon of sea salt.
• ½ teaspoon of black pepper.
• garnish with your choice of: parsley, chives, or scallions.

Method:

Add the olive oil and butter to a large skillet and melt butter on low heat. add the flour to make roux. Cook for approximately five minutes.

Add the minced carrots and onions to the roux and cook for approximately 2 more minutes. Introduce the chicken broth and bring to a simmer, stirring frequently.

Add the brie cheese and blend well. simmer until cheese is melted. Add the heavy cream and blend well. Add the salt and pepper. Adjust for personal taste.

Note:

Ladle soup in bowls and garnish. serve with croutons or french bread. Don’t forget the wine!