Mushroom and Brie Soup Beef Broth

This Mushroom Brie Soup is earthy, rich, and corrupt. Want to print a date? Make this. It'due south a very impressive recipe, but it'southward besides an easy, one-pot meal to throw together. Browned butter creates an astonishing depth of flavor in addition to the pound of fresh mushrooms and brie cheese melted into every creamy bite of this vegetarian soup.

At present, I know what you lot're thinking: there'southward no fashion that this is healthy. Well, if you lot are talking about using existent, unprocessed, whole ingredients equally healthy… then yes, it is! Besides a nominal corporeality of white flour used to thicken it(that can easily exist omitted), this recipe is made from 100% real ingredients. If you're talking about salubrious as low-carb, and so aye! Barely whatsoever carbs here. But if y'all are talking about "healthy" as in low-fatty or low calorie… this recipe is not it. Yet. I have a few things to say about this earlier you become running away.

First: I don't recommend eating this soup as a meal on its own. Even though it's 1 of the almost amazing things I've ever tasted (seriously), I call back it's far too rich and heavy to be an unabridged repast. Pair it with a side salad and a skilful piece of whole grain bread, or enjoy information technology equally a first form in a modest portion.

Second: if you lot are actually concerned about the fat or calorie content of this recipe, fear not- I have a solution! Just cutting the amount of butter in half and use whole milk or one-half and half instead of heavy cream. Problem solved.(Also in recipe notes below.)

Let's talk about browned butter for a picayune bit. It's one of those things that'due south worth talking nearly.

If you don't know what it is, or if you've never fabricated it before, you're in for a care for. First of all, don't exist scared of information technology- it's very piece of cake to make. You simply have to pay attention to it. 2d of all, and fair warning, you're going to want to put it on EVERYTHING.

Some of my favorite browned butter recipes are pasta dishes, like Butternut Squash, Browned Butter, and Rosemary Fettucini Alfredo and Spaghetti with Browned Butter and Wilted Greens.

It goes extremely well with bawdy flavors, like squash, potatoes(endeavor using it in place of regular butter in your next batch of mashed potatoes), and – y'all guessed it – mushrooms. Which makes it a perfect candidate for this soup.

Butter consists of ii things: fat and dairy solids. When it melts, you've probably noticed that information technology tends to foam up and the bright yellow fat separates from the white dairy solids. Browned butter is butter that has been heated past melting so that the dairy solids become cooked more and browned. It creates a toasty, rich, nutty flavour that is oh so succulent.

When making it for this soup, just melt the butter in the pot and continue heating and stirring until it turns a brown colour. At this point, immediately add the onions and mushrooms- the liquid from the vegetables volition stop the browning process.

It is possible to burn down butter if you let it brownish for too long, then merely keep an eye on it. Deep breath: you'll be fine. It's worth the extra couple of minutes and attending it takes.

Here'south a great tutorial for how to chocolate-brown butter if you want to learn more.

Afterwards browning the butter and adding the mushrooms and onions, this recipe is nix more than than adding some flour (to thicken information technology) and craven broth (vegetable or mushroom can as well be used for 100% vegetarian), melting some brie straight in the pot, pureeing, and adding heavy cream. It's seriously simple, peculiarly if you take an immersion blender.

I cannot recommend this product plenty. If you don't have one, consider adding it to your vital kitchen supplies. Just plug it in, submerge it straight in the pot of soup, and press on- it will puree the soup without the demand for you to drag out your standing blender(and consequently do tons more clean-up).

I use to it puree soups like this or similar butternut squash soup, or to but thicken soups by pulsing for a fleck. Go get you one!

If y'all follow my blog, you know that I'thou a huge fan of soups. Hither are all my other soup recipes if y'all desire to accept a look.

If you similar this recipe, you lot'll also like this flossy mushroom, chicken, and wild rice soup.

And brand certain you lot cook the mushrooms correctly to go the most season out of them!

Recipe for Mushroom Brie Soup below, including notes for making a gluten-free and a lower fatty version. Enjoy!

• Large pot

• 4 tablespoons butter
• 1 onion diced
• 1 lb. cremini mushrooms sliced or chopped (infant portobellos)
• 1/4 cup all-purpose flour
• 4 cups chicken stock/broth or vegetable or mushroom broth
• 8 oz. brie rinds removed and cut into small wedges or cubes*
• 1 loving cup heavy cream
• kosher salt to gustatory modality
• black pepper to sense of taste
• croutons and/or parsley for garnish (if desired)

• Melt the butter (4 tablespoons) in a medium or large pot over medium high oestrus. Once information technology's melted, continue heating until foamy and starting time to turn brown.

• Immediately add together the diced onion and mushrooms. Season with salt and pepper. Stir, turn estrus down to medium, then permit to sauté untouched for approximately five minutes, or until liquid has generally evaporated.

• Add flour (1/four cup); stir to glaze.

• Add chicken goop (four cups), stir, bring to a boil.

• Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).

• Use an immersion blender to puree the soup to desired consistency (alternatively, you tin use a standard blender in batches).

• Add together the heavy foam (i cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.

• Serve hot, garnished with croutons and/or parsley, if desired.

• Don't worry about removing every speck of rind from the brie- it won't melt into the soup but since y'all are pureeing information technology anyway, a little fleck here and there won't matter.
• For a lower fatty version, reduce butter to two tablespoons and use whole milk or half and one-half instead of heavy cream.
• For a gluten free version, substitute cornstarch for the flour (or omit the flour).
• For a more intense mushroom flavor, add some dried porcini mushrooms.
• Freeze the leftovers or an extra batch in an closed container for up to 6 months.
• The provided diet information does not include whatever added sodium from seasoning to taste, any optional ingredients, and information technology does not accept brands into account. Experience gratis to calculate it yourself using this figurer or by adding the recipe to Yummly.

Calories: 381 kcal | Carbohydrates: eleven one thousand | Protein: 12 g | Fat: 33 m | Saturated Fatty: 21 chiliad | Cholesterol: 112 mg | Sodium: 898 mg | Potassium: 578 mg | Fiber: i g | Sugar: two g | Vitamin A: 1040 IU | Vitamin C: 13 mg | Calcium: 125 mg | Iron: 1 mg

The provided nutrition information is my best estimate and does not include whatever added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I employ an automatic API to summate this information. Feel free to summate information technology yourself using i of these tools:

Very Well Fit Nutrition Information Estimator

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Source: https://www.bowlofdelicious.com/mushroom-brie-soup/

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