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Mushroom/Brie Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 lb fresh oyster mushrooms
1 1/2 quarts chicken broth or water and 2 TBS Better than Boullion Chicken stock
10 ozs Brie
1/2 lb sour cream
pepper to taste


Cut mushrooms into small pieces.


Cut Brie into several pieces


Put water and boullion or broth in large sauce pan. Add mushrooms and Brie and pepper. Bring to a temperature where bubbles are rising from the liquid but it isn't boiling, reduce heat to medium and simmer for 20 minutes.


Use your immersable blender or a regular blender and blend everything in the sauce pan until smooth. Put sour cream in bowl and add 2 large spoonfuls of hot liquid, stir until blended, repeat. After second time, add sourcream to hot liquid while blender is running. After blended return everything to sauce pan and heat on low heat for 5 minutes. Serve. Very quick, very nice to eat and it uses up stuff in the fridge reducing waste and increasing your pleasure. Mushrooms and Brie are a terrific combination-they don't really require additional flavor to knock your socks off. lucas


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Notes

Just made this for dinner and it was delicious so I thought I'd share.

Very quick, very nice to eat and it uses up stuff in the fridge reducing waste and increasing your pleasure. Mushrooms and Brie are a terrific combination-they don't really require additional flavor to knock your socks off. lucas

Hi There, I made this soup last night and it was delicious. My husband and I enjoyed it very much after cleaning up the soup spill covering my kitchen from ceiling to floor! :) I would highly recommend using an IMMERSION BLENDER if you make this soup!! I learned the hard way that you should NOT try to use a regular blender to blend hot liquids - let this be a warning to anyone else wanting to try this recipe!

I sent you a longer message but as near as I can tell, reading all available labels and adding up calories listed, each serving (this makes 4) has just under 350 calories. I used a brie that has 100 calories per serving with 20 servings-the portion in the soup was 8-the sour cream was fat free ( most calories in sourcream come from fat)-even so, caloric count was around 5oo. The mushrooms are essentially calorie free. The broth was made from water and Better than Bouillon-2 TBS contain 90 calories. That brings the total calorie content of the soup to 1390-divided by four or 347.5 calories per serving. Rather low for such a good, rich soup. Lucas

Lucas.. how many calories do you think this recipes is? :)

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