Sherried Brie And Porcini Mushroom Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb brie cheese
• 2 cups dry
• 1 1/2 tablespoons unsalted butter
• 1 lb porcini mushroom, sliced
• 1/2 cup shallot, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons flour
• 4 cups low sodium beef broth
• 1 3/4 cups half-and-half
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup fresh chives, chopped for garnish
• salt & freshly ground black pepper

Recipe

• 1 trim the rind from the brie and then roughly tear it into 2-inch pieces. (it is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) set aside.
• 2 in a small saucepan, reduce the over medium-high heat to 1 cup. set aside.
• 3 in a medium stockpot over medium-high heat, melt the butter. add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. remove from the heat, add the flour, and stir until the flour is fully incorporated.
• 4 return the mixture to heat and add the beef broth and reserved . raise the heat to high and bring the mixture to a boil. reduce the heat and simmer for 15 minutes.
• 5 add the trimmed brie, stirring until the cheese has melted. add the half and half and pepper and continue to simmer without boiling for 5 minutes.
• 6 ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.