When I was younger, soup and sandwich night usually consisted of tomato soup and grilled cheese, made with muenster cheese. It was totally delish, I must say. Now, I am particular about my soups but it is one of those things that you can so easily tinker with in the kitchen. It really is hard to get wrong, you can keep adding until you get it right. If you don’t like mushrooms well, I wouldn’t suggest this particular soup but if you are like me and you love them…. this one is for you.
Ingredient List:
1. Using a soup pot (at least 4 quarts) start by sweating the mushrooms, garlic, onion, olive oil, thyme, pepper, Montreal seasoning and wine on medium low heat. This usually takes about 15 minutes
2. When this is complete, put aside 3/4 cup of the mixture (you will add this later) and put the rest in a food processor. Add your chicken stock and blend until it reaches a consistency you like. I blended mine for about a minute and a half.
3. In the same pot that had the mushrooms in it, add the butter and flour and wisk on medium low heat until it blends well and begins to bubble.
4. Add your cream, milk and the mixture you blended, let heat through, about 5 minutes. Whisk often.
5. Add the cubed brie and mix well. Again, let sit about 5 minutes as it melts, whisk often.
6. Take that 3/4 cup reserved goodness, and give it a good chop if the pieces are too big. Add to your soup and mix well.
7. Add pepper to taste. Salt was unnecessary for us, but use as you need.
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