A friend recently served me some Mushroom and Brie soup, and it was so delicious I had to try making some. The wild-foraged mushrooms in my freezer were starting to look sad, so I used them all up in this soup: Oysters, Crown Corals and Pheasant Back. I looked up a couple of recipes online, and then made up my own. That’s how it’s done, right?
1/2 cup chopped onion, 1 cup mushrooms – saute in butter, add 1T Worcestershire sauce, 1/4 Cup brandy. Pour a quart of chicken broth over the mixture, add 1 teaspoon dried thyme and a clove of crushed garlic. When the broth gets hot, stick the immersion blender in and blend until it’s as smooth as you like. Then add 8 oz of cubed Brie (I took the rind off) and 1 cup of cream. I stirred and stirred but that Brie never melted all the way through, so I ate it with soft chunks. I kinda liked it that way.
Okay, so my soup wasn’t as good as my friend’s, but I had fun making it and it wasn’t terrible. Plus I’m eating Wild Mushrooms in the winter, so it’s a good day.