BRIE AND WILD MUSHROOM SOUP

Brie and Wild Mushroom Soup image

I obtained this recipe at a local home and garden show a few years ago. The rich, comforting soup is sure to please on chilly days.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 16 servings (1/2 cup each).

Number Of Ingredients 12

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Ingredients

2 cups cream sherry
1/4 cup butter, cubed
1 pound assorted fresh mushrooms (such as shiitake, cremini and oyster)
8 shallots, finely chopped
1/3 cup minced fresh parsley
1 tablespoon lemon juice
1/3 cup all-purpose flour
4 cups beef broth
1 round (8 ounces) Brie cheese, rind removed, cubed
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside., In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).

Nutrition Facts : Calories 167 calories, Fat 12g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 489mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.