Mushroom Brie Bisque with Tide and Thyme Food Blogger, Laura Davis
We combine two favorite fall flavors to make one hearty soup.
Food Blogger Laura Davis with Tide & Thyme shows us how to make her version of Mushroom Brie Bisque. The delicious recipe is below:
Mushroom Brie Bisque
2 shallots, minced
6 portobello mushroom caps, cleaned and chopped
8 ounces cremini mushrooms, cleaned and chopped
2 tablespoons butter
6 cups chicken or vegetable stock
2 cups heavy cream (or half and half)
8 ounces Brie cheese, rind removed and cubed
2 tablespoons cornstarch
2 tablespoons water to mix with cornstarch
Heat butter in a large saucepan over medium high heat. Add mushrooms and shallots, and sauté until most of the water has cooked out of the mushrooms, about 5 minutes. Add chicken stock. Simmer for 15 minutes. Add the heavy cream, as well as the chunks of brie cheese.
Simmer the soup, whisking until the cheese melts down. Make a “slurry” with the cornstarch and water, and whisk into the soup to thicken. Bring to a soft rolling boil and remove from the heat. Season with salt and pepper to taste.