Sherried Brie and Porcini Mushroom Soup
Indulge in the rich, velvety embrace of Sherried Brie and Porcini Mushroom Soup—a luxurious blend of earthy porcini and cremini mushrooms, creamy Brie cheese, and aromatic thyme, all elevated with a splash of dry sherry. Perfect for cozy evenings or elegant dinner parties, this soup combines layers of umami flavor with a touch of sophistication. The dried porcini mushrooms, rehydrated to unleash their earthy essence, pair beautifully with the creaminess of melted Brie for a decadent texture. Finished with fresh parsley and best enjoyed with crusty bread, this restaurant-worthy dish is surprisingly simple to prepare in under an hour. Ideal for mushroom lovers and fans of creamy soups alike, this recipe delivers indulgence in every spoonful.
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Recipe Information
Ingredients
- 1 ounce Dried porcini mushrooms
- 2 cups Hot water
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots
- 3 Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 8 ounces Cremini mushrooms
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1.5 tablespoons Dry sherry
- 6 ounces Brie cheese (rind removed, cubed)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Place the dried porcini mushrooms in a heatproof bowl. Pour the hot water over them and let them soak for 20 minutes to rehydrate. Once softened, remove the mushrooms, finely chop them, and reserve the soaking liquid by straining through a fine mesh sieve. Set aside both the mushrooms and the liquid.
In a large pot, heat the butter and olive oil over medium heat. Add the diced shallots and sauté until softened and translucent, about 4-5 minutes.
Add the minced garlic and thyme leaves to the pot. Cook for about 1 minute until fragrant.
Add the chopped cremini mushrooms and the rehydrated porcini mushrooms. Cook until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
Pour in the chicken or vegetable stock and the reserved porcini soaking liquid. Bring to a gentle simmer and let cook for 10 minutes to allow the flavors to meld.
Reduce the heat to low. Stir in the heavy cream and dry sherry. Allow the soup to warm through, but do not let it boil.
Gradually add the cubed Brie cheese to the soup, stirring constantly to help it melt smoothly into the mixture.
Season the soup with salt and freshly ground black pepper to taste. Adjust seasoning as necessary.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
Serve the soup hot, garnished with a sprinkle of fresh parsley. Accompany with crusty bread if desired.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 7023 mg | 305% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.0 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 531 mg | 41% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
