How to make MushroomSoup with Brie
Prep
time: 15 minutes | Cook time: 15 minutes | Serves1
2 tablespoons butter
2 packages (8 ounces) baby bella mushrooms (sliced)
1 onion (julienned)
2 garlic cloves (minced)
1 teaspoon dried thyme
1/2 cup white wine
2 tablespoons flour
2 cups chicken stock
3 cups skim milk
5 ounces Brie (rind removed as necessary)
2 packages (8 ounces) baby bella mushrooms (sliced)
1 onion (julienned)
2 garlic cloves (minced)
1 teaspoon dried thyme
1/2 cup white wine
2 tablespoons flour
2 cups chicken stock
3 cups skim milk
5 ounces Brie (rind removed as necessary)
1. Melt the butter in a large saucepan and sauté
the mushrooms and
onion until softened and caramelized, 8 to 10 minutes, stirring
frequently. Add the garlic and thyme and sauté for 1 minute more,
stirring constantly. Add the wine and stir to deglaze the pan.
onion until softened and caramelized, 8 to 10 minutes, stirring
frequently. Add the garlic and thyme and sauté for 1 minute more,
stirring constantly. Add the wine and stir to deglaze the pan.
2. Sprinkle the flour into the pan and stir to
coat. Add the broth and
heat to boiling, stirring occasionally. Reduce the heat and simmer the
soup for about 10 minutes, stirring occasionally.
heat to boiling, stirring occasionally. Reduce the heat and simmer the
soup for about 10 minutes, stirring occasionally.
3. Add the milk to the soup and heat over low
heat. Add the Brie
cheese to the soup and stir until melted. Remove the soup from the heat and process with an immersion blender to desired consistency. Serve immediately and enjoy.
cheese to the soup and stir until melted. Remove the soup from the heat and process with an immersion blender to desired consistency. Serve immediately and enjoy.
Per
Serving
Calories: 229, Total Fat: 11g, Saturated Fat: 6g, Protein: 14g, Carbs:
18g, Fiber: 1g, Sugar: 11g
Calories: 229, Total Fat: 11g, Saturated Fat: 6g, Protein: 14g, Carbs:
18g, Fiber: 1g, Sugar: 11g