Creamy Porcini Mushroom and Brie Soup with a Sherry Drizzle
Indulge in the luxurious flavors of this creamy Porcini Mushroom and Brie Soup, elegantly enhanced with a splash of dry sherry. Inspired by a beloved recipe from the William Glenn Cafe in Sacramento, this delightful soup melds the richness of brie cheese with earthy porcini mushrooms for a truly decadent experience. Finished with fresh chives for a burst of color and flavor, this soup is perfect for cozy gatherings and pairs beautifully with warm French bread. A truly comforting dish that will warm your heart and satisfy your palate!
8
Servings
N/A
Calories
12
Ingredients
Ingredients
Brie cheese
1 lb (Rind removed and torn into 2-inch pieces)
Dry sherry
2 cups (For reduction)
Unsalted butter
1 1/2 tablespoons (Melted)
Porcini mushrooms
1 lb (Sliced)
Shallots
1/2 cup (Minced)
Fresh lemon juice
1 tablespoon (Freshly squeezed)
Flour
2 tablespoons (All-purpose flour)
Low sodium beef broth
4 cups (Liquid)
Half-and-half
1 3/4 cups (Liquid)
Fresh ground black pepper
1/2 teaspoon (To taste)
Fresh chives
1/2 cup (Chopped for garnish)
Salt
To taste (For seasoning)
Instructions
1
Begin by preparing the brie cheese; trim away the rind and tear it into approximately 2-inch pieces. For easier handling, place the cheese in the freezer for about 30 minutes beforehand until slightly firm.
2
In a small saucepan over medium-high heat, pour the dry sherry and bring it to a gentle boil. Allow the sherry to reduce to about 1 cup, then remove from heat and set aside.
3
In a large stockpot, melt the unsalted butter over medium-high heat. Add in the sliced porcini mushrooms and minced shallots, followed by the fresh lemon juice. Sauté the mixture for about 4 minutes, stirring continuously to ensure even cooking.
4
Remove the pot from heat and sprinkle in the flour, mixing thoroughly until the flour is fully incorporated and no lumps remain.
5
Return the pot to the stove over high heat, and gradually pour in the low-sodium beef broth and the reduced sherry. Bring this mixture to a rolling boil, then reduce the heat and let it simmer for approximately 15 minutes.
6
Once the flavors have melded, add the torn pieces of brie cheese to the soup. Stir continuously until the cheese has completely melted.
7
Finally, stir in the half-and-half and freshly ground black pepper. Allow the soup to simmer gently without bringing it to a boil for another 5 minutes.
8
Ladle the soup into bowls, and finish each serving with a generous sprinkle of chopped fresh chives. Serve hot with warm French bread for an unforgettable meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this soup?
The soup features a luxurious blend of earthy porcini mushrooms and rich, creamy brie cheese, accented by a reduction of dry sherry.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What type of cheese is required for this mushroom soup?
The recipe calls for 1 lb of Brie cheese with the rind removed.
What is the best way to handle the Brie cheese before adding it?
It is recommended to place the Brie in the freezer for about 30 minutes to make it firm enough to tear into 2-inch pieces easily.
Why do I need to reduce the dry sherry?
Reducing the sherry from 2 cups to about 1 cup concentrates its flavor, providing a more elegant and intense drizzle for the soup.
What kind of mushrooms should I use?
The recipe specifically uses 1 lb of sliced porcini mushrooms for their distinct earthy flavor.
Is beef broth necessary for this recipe?
The recipe uses 4 cups of low-sodium beef broth to add depth, though you could substitute with vegetable broth if preferred.
How do I prevent the flour from clumping?
Remove the pot from the heat before stirring in the flour, and mix thoroughly until no lumps remain before returning to the stove.
What is the purpose of adding lemon juice?
One tablespoon of fresh lemon juice is added while sautéing the mushrooms to enhance their flavor and add a touch of brightness.
How long should the soup simmer after adding the broth?
The mixture of broth and reduced sherry should simmer for approximately 15 minutes to allow the flavors to meld.
When should I add the Brie cheese?
The Brie cheese should be added after the soup has simmered for 15 minutes; stir it continuously until it is completely melted.
Should I boil the soup after adding the half-and-half?
No, after adding the half-and-half, let the soup simmer gently for 5 minutes without bringing it back to a boil.
What garnish is recommended for serving?
The soup is finished with a generous sprinkle of chopped fresh chives for color and flavor.
What side dish pairs well with this soup?
Warm French bread is the ideal accompaniment for this decadent soup.
How much half-and-half is used in this recipe?
The recipe calls for 1 3/4 cups of half-and-half.
Can I use salted butter instead of unsalted?
The recipe specifies 1 1/2 tablespoons of unsalted butter, but salted can be used if you adjust the additional salt added later.
How should the shallots be prepared?
The shallots should be finely minced, totaling about 1/2 cup.
Is this soup suitable for a formal dinner?
Yes, the combination of porcini and brie makes it an elegant and sophisticated choice for cozy gatherings or formal appetizers.
What was the inspiration for this recipe?
This recipe was inspired by a dish served at the William Glenn Cafe in Sacramento.
Can I make this soup gluten-free?
You can attempt to make it gluten-free by replacing the 2 tablespoons of all-purpose flour with a gluten-free thickening agent.
How long does it take to sauté the mushrooms and shallots?
They should be sautéed for about 4 minutes over medium-high heat while stirring continuously.
How much black pepper is added?
The recipe suggests 1/2 teaspoon of freshly ground black pepper, or more to taste.
Is the rind of the Brie cheese included in the soup?
No, the rind should be trimmed away before tearing the cheese into pieces.
What type of sherry is best?
A dry sherry is recommended for this specific recipe.
How many ingredients are in this recipe?
There are 12 ingredients in total, including seasonings like salt and pepper.
Can I use fresh chives instead of dried?
The recipe specifically calls for 1/2 cup of fresh chopped chives for the best flavor.
Does the recipe include nutritional information like calories?
The raw data provided does not specify the exact calorie count or fat content per serving.
How do I know when the soup is ready?
The soup is ready once the Brie is fully melted and the soup has simmered with the half-and-half for 5 minutes.
Can I prepare the ingredients in advance?
Yes, you can mince the shallots, slice the mushrooms, and prep the Brie cheese ahead of time to speed up the cooking process.
What is the texture of this soup?
The texture is thick, creamy, and decadent due to the combination of melted Brie cheese and half-and-half.