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Categories: Main courses, Quick and easy, Soups

Cream of mushroom soup with Sherry and Brie

The days are growing shorter, the shadows getting longer, and readers -- several in one week -- are requesting mushroom soup recipes. Mushroom soup always soothes and warms, but these days, it's the furthest thing from nursery food imaginable. It ... Read more

Total time: 1 hour | Serves 10
Note: Requested by Jackie Haddox. At the Newport Beach Marriott Hotel, the soup is presented in individual bowls with little toques of puffed pastry, a homage to hotel food of the past when "en croute" was often added to menu items to gussy them up. (Cut puff pastry circles an inch wider than the bowls, brush both sides with egg wash, place on each bowl of soup and bake until golden brown.) To simplify, top instead with a French-bread crouton.
  • 3 tablespoons unsalted butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 cups sliced shiitake mushrooms, or 3 ounces
  • 1 1/2 cups sliced oyster mushrooms, or 3 ounces
  • 1 cup sliced button mushrooms, or 3 ounces
  • 1/2 cup artichoke hearts, drained and chopped
  • 1/2 cup Sherry
  • 4 ounces (about 1 cup) Brie (rind removed)
  • 6 cups chicken stock
  • 1/2 cup (1 stick) butter
  • 1/2 cup flour
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper

Step 1Melt the butter in a 4 1/2--quart pan over low heat. Add the onion, celery, garlic, thyme and mushrooms, then saute till onions are translucent, about 5 minutes, stirring often.

Step 2Add the artichoke hearts and cook for 3 minutes until heated through.

Step 3Add the Sherry and Brie and continue to cook, stirring often, for 2 minutes, until the Brie melts.

Step 4Add the chicken stock and bring to a boil.

Step 5Make a roux by stirring the butter and flour together in a small saucepan and cooking over low heat for about 8 minutes. Add the roux to the soup slowly to prevent lumps from forming and cook for 10 minutes until the soup thickens.

Step 6Add the cream and white pepper and simmer for 5 minutes more.

Each serving:
357 calories; 6 grams protein; 10 grams carbohydrates; 1 gram fiber; 33 grams fat; 20 grams saturated fat; 108 mg. cholesterol; 536 mg. sodium.
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