Roasted Mushroom And Brie Soup Recipes

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

Steps:

• Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the flour and cook for 2 minutes. Add the wine and deglaze the pan. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
• Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
• Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
• Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

Steps:

• Combine all of the seasoning ingredients in a small bowl.
• Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the Chaps seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Add the chicken stock, heavy cream, and half-and-half. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before adding it to a blender.
• Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer. Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed. Ladle the soup into bowls and enjoy!

Steps:

• Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside., In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).

Steps:

• Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy! Slow Cooker: Implement steps 1-4, place everything except the brie and cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the brie and cream, letting the brie melt and pureeing. Option: Saute the mushrooms in a pan with the onions instead of roasting them. Option: Add 2 tablespoons white miso. Nutrition Facts: Calories 287, Fat 18g (Saturated 9g,