Cream Of Mushroom Soup With Sherry And Brie

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Chopped fresh thyme leaves
2 cups	474ml	Sliced shiitake mushrooms - (3 oz)
1 1/2 cups	355ml	Sliced oyster mushrooms - (3 oz)
1 cup	237ml	Sliced button mushrooms - (3 oz)
1/2 cup	73g / 2.6oz	Drained artichoke hearts - chopped
1/2 cup	118ml	Sherry
4 oz	113g	Brie (rind removed) - (1 cup)
6 cups	1422ml	Chicken stock
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1/2 cup	31g / 1.1oz	Flour
2 cups	474ml	Heavy cream
1/4 teaspoon	1.3ml	Freshly-ground white pepper

Recipe Instructions

Melt the butter in a 4 1/2-quart pan over low heat. Add the onion, celery, garlic, thyme and mushrooms, then saute till onions are translucent, about 5 minutes, stirring often.

Add the artichoke hearts and cook for 3 minutes until heated through.

Add the Sherry and Brie and continue to cook, stirring often, for 2 minutes, until the Brie melts.

Add the chicken stock and bring to a boil.

Make a roux by stirring the butter and flour together in a small saucepan and cooking over low heat for about 8 minutes. Add the roux to the soup slowly to prevent lumps from forming and cook for 10 minutes until the soup thickens.

Add the cream and white pepper and simmer for 5 minutes more.

This recipe yields 10 servings.

Each serving: 357 calories; 6 grams protein; 10 grams carbohydrates; 1 gram fiber; 33 grams fat; 20 grams saturated fat; 108 mg. cholesterol; 536 mg. sodium.

Source:
The Los Angeles Times, 10-15-2003

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2 (1 votes)

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