Cream of Mushroom Brie Soup

Prep Time: 20 mins | Cook Time: 30 min | Course: Dinner | Serves: 8

Luxurious cream of mushroom soup finished with melted brie cheese and chives. Inspired by Sue Moran of The View From Great Island https://theviewfromgreatisland.com/mushroom-and-brie-soup-recipe/ 

1 onion, diced

2 Tbsp olive oil

7 cloves garlic, minced

Salt and pepper, to taste

16 oz cremini mushrooms, golden chanterelles, or other variety

⅓ cup dry sherry

1 quart chicken stock

1 tsp fresh thyme, optional

1 cup heavy cream

6 oz brie, cut rind off and chunked

¼ cup fresh chives, snipped as garnish

In a stock pot over medium-low heat, saute the onions and garlic in olive oil with salt and pepper. This may take up to 10 minutes for them to soften. Slice ½ cup of mushrooms, and using a food processor, pulse the rest until coarsely ground. Add sliced and ground mushrooms to the skillet and cook for 2 minutes. Stir in the sherry and cook another 5 minutes while the mushrooms absorb some of the liquid. Add chicken stock and thyme, and simmer for 10 minutes. Lastly, stir in heavy cream and brie, stir for a couple of minutes, then turn off the heat when melted. Garnish with chopped chives and serve.