Sherried Brie and Porcini Mushroom Soup

Recipe by kmergirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside.
  • In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside.
  • in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated.
  • Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
  • Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes.
  • ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.
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