Mushroom Brie Bisque
Easy creamy, homemade mushroom soup.
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 16 ounces baby bella/crimini mushrooms
- 1 small onion chopped
- 2 cloves grated garlic
- 1 teaspoon fresh thyme
- 4 cups beef stock + 3 tablespoons, divided
- 1 ½ tablespoons Worcestershire sauce
- ¼ cup brandy
- 1 teaspoon salt or to taste
- ¼ teaspoon fresh cracked black pepper or to taste
- 4 ounces brie cheese
- 1/2 cup heavy cream
- 3 tablespoons cornstarch
- ¼ cup parsley
Add one tablespoon of butter and the olive oil to a pot then drop in the sliced mushrooms. Saute 5-7 minutes or until they’re golden then season with salt and pepper.
Add the onions and grated garlic then continue cooking another couple of minutes until the onions are soft.
Fold in the thyme, Worcestershire and brandy and cook over low heat 2 minutes. Add the stock and continue cooking 8-10 minutes.
Using an immersion (stick) blender, pulse several times to puree the soup while still leaving smaller bits of mushrooms.
Remove the rind from the brie then cube it and fold it into the soup along with the heavy cream. Simmer 2-3 minutes or until the brie melts. Season with salt and fresh cracked pepper to taste.
In a small bowl whisk the cornstarch and stock together and slowly blend into the bisque cooking 2-3 minutes until it thickens.
Fold in the parsley and the remaining tablespoon of butter and serve with slices of rustic bread.