https://www.cutoutandkeep.net/projects/creamy-roasted-mushroom-and-brie-soup • Posted by Carissa C.
There were a lot of foods I was intimated to try, but as I began my journey through cooking I began experimenting more. One thing I have grown to love that I didn't grow up eating are mushrooms. You can get as simple or complex with this recipe as you want and add your favorite types of mushrooms. Adding to the soup some of my favorite cheeses- brie and goat cheese - makes this one of my favorites now!
There were a lot of foods I was intimated to try, but as I began my journey through cooking I began experimenting more. One thing I have grown to love that I didn't grow up eating are mushrooms. You can get as simple or complex with this recipe as you want and add your favorite types of mushrooms. Adding to the soup some of my favorite cheeses- brie and goat cheese - makes this one of my favorites now!
Place a pot or dutch oven on the stove over medium-high heat. Add the butter, then 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 mushrooms into the pan and cook until the caramelize, about another 5-7 minutes.
Add the wine to deglaze the pan. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
Meanwhile, set oven to broil and toast the bread to make croutons for the soup.
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 serve that up immediately, because you won’t be able to hold off much longer, I promise!