Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Triple Mushroom Soup with Brie
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- #26146
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 tablespoons butter
1/2 cup chopped shallots
1/2 pound sliced shiitake mushrooms, stems removed
1/2 pound sliced button mushrooms
1/2 pound sliced crimini mushrooms
salt, to taste
black pepper, to taste
2 tablespoons flour
3 cups chicken broth
2 tablespoons sherry (optional)
1 cup heavy cream
snipped chives
1/3 pound cold Brie cheese, cut into thin slices, rind on
directions
In a 3-quart saucepan, melt the butter and add the shallots, stirring for 2-3 minutes. Do not brown. Add the mushrooms. Season with salt and pepper and saute for 5 minutes, until the mushroom liquid has begun to evaporate.
Sprinkle the flour over the mushrooms, and stir until the flour begins to cook. All white must disappear from the flour, then cook 2- 3 minutes to get rid of flour taste.
Gradually add the chicken broth, whisking until the soup is smooth. Season again with salt and pepper and bring back to boil. Add the sherry and heavy cream, bringing the soup to a boil.
Ladle soup into bowls; top with 2 thin slices of Brie and garnish with chives.
added by
Eirin
nutrition data
Nutritional data has not been calculated yet.
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