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Mushroom Brie Bisque

A rich, creamy, and filling soup. Perfect for a chilly fall evening!




Servings: 6-8
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Ingredients:

2 Tbsp Butter
2 Shallots, minced
6 Portobello Mushroom Caps, cleaned and chopped
8 oz Cremini Mushrooms, cleaned and chopped
6 cups Chicken Stock
2 cups Heavy Cream
8 oz Brie Cheese, rind removed and cubed
2 Tbsp Cornstarch
2 Tbsp Water To Mix With Cornstarch

Directions:


Heat butter in a large saucepan over medium high heat. Add mushrooms and shallots, and saute until most of the water has cooked out of the mushrooms, about 5 minutes. Add chicken stock. Simmer for 15 minutes. Add the heavy cream, as well as the chunks of Brie cheese.

Simmer the soup, whisking until the cheese melts down. Make a "slurry" with the cornstarch and water, and whisk into the soup to thicken. Bring to a soft rolling boil and remove from the heat. Season with salt and pepper to taste.

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