Mushroom-Brie Soup > Tea Room and the Valley
Yield: 8 (1-cup) servings
7 tablespoons butter, divided
14 ounces assorted mushrooms, sliced (see note)
7 ounces brie cheese
1 medium onion, finely chopped
3 tablespoons all-purpose flour
2/3 cup Sherry
4 cups mushroom broth (see note)
1 potato, finely shredded
1 shallot, finely chopped
4 ounces shredded Swiss cheese
1 cup heavy cream
1 teaspoon snipped fresh chives
Ground black pepper
1. In a large sauté pan, melt 3 tablespoons butter over medium-high heat; add mushrooms and cook, stirring constantly, until softened and fragrant. Set aside.
2. Remove and discard rind from brie. Dice brie, then set aside to come to room temperature.
3. In a large saucepan over medium heat, cook onion in remaining 4 tablespoons butter until translucent, about 4 minutes. Whisk in flour; cook and stir, 5 to 8 minutes, until flour is lightly browned. Whisk in Sherry; simmer about 5 minutes, until Sherry has reduced to about one-fourth.
4. Stir in mushroom broth, potato, shallot, brie, Swiss cheese, cream, chives, and salt and pepper to taste. Stir until well blended; stir in sautéed mushrooms. Simmer until potato is tender and soup is heated through, about 10 minutes.
Note: Francine Gallo says portobello mushrooms are the most flavorful option. She makes the soup with Pacific Natural mushroom broth, which is sold at Whole Foods Market and some other supermarkets and online.
Per serving: 390 calories; 32g fat; 20g saturated fat; 105mg cholesterol; 12g protein; 13g carbohydrate; 2g sugar; 1g fiber; 530mg sodium; 200mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.