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Creamy Roasted Mushroom and Brie Soup
A creamy mushroom soup enriched with Brie cheese. The mushrooms are roasted first to caramelize them and intensify their flavor before being added to the soup and pureed.
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Ingredients
- 0.5 cup milk or heavy cream
- salt and pepper (to taste)
Steps
- 1
Toss the mushrooms in oil and place them in a single layer on a baking sheet.
- 2
Roast the mushrooms in a preheated 400°F / 200°C oven until they begin to caramelize, about 20–30 minutes, mixing them once halfway through.
- 3
Add the roasted mushrooms to the soup along with the Brie, then simmer for a while before pureeing to the desired consistency.
Notes
The supplied page excerpt is incomplete: it omits most of the ingredient list and the detailed instructions for preparing the soup base. The source mentions that the mushrooms may alternatively be sautéed with the onions, that the soup can be prepared in a slow cooker, and that 2 tablespoons of white miso may be added as an option, but the complete base recipe is not visible.
Nutrition per serving
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