Alright, so I fancied trying something different, ended up making this mushroom brie soup. Wasn’t sure how it’d turn out, but hey, gotta try stuff.
Getting Started
First thing, grabbed a bunch of mushrooms. Just regular brown ones, nothing fancy. Cleaned ’em up, sliced ’em. Not too thin, not too thick. Then got an onion and a couple of cloves of garlic. Chopped those up too. Basic prep work, really.
Got my pot out, medium heat. Threw in some butter, let it melt. Then tossed in the onions. Let them soften up a bit, get that nice smell going. After a few minutes, added the garlic. Stirred that around for like, a minute. Didn’t want it to burn.
Cooking it Down
Next, the mushrooms went in. Piled them high. They cook down a lot, you know. Stirred everything together. Let them cook for a good while, maybe 10 minutes? Until they got soft and released their water. Added a bit of salt and pepper here.
Once the mushrooms looked about right, I sprinkled in some flour. Just a tablespoon or two. Stirred that in quick, let it cook for another minute. Helps thicken things up later.
Then poured in some vegetable broth. Could use chicken broth, I guess. Poured in enough to cover everything well. Gave it a good stir to make sure the flour wasn’t lumpy. Brought it up to a simmer, then turned the heat down low. Let it just bubble away gently for about 15 minutes. Let those flavors get friendly.
The Brie Part
Okay, the main event: the brie. Had a wedge of it sitting out. Cut off most of the rind. Some people leave it on, I didn’t feel like it this time. Chopped the cheese into cubes. Smaller makes it melt easier.
Turned the heat off the soup for a second. Didn’t want it boiling like crazy when the cheese went in. Tossed in the brie cubes. Started stirring. Gently, though. Just kept stirring slowly as the cheese started to melt. It gets all gooey and stringy at first. You gotta keep stirring until it’s smooth and mixed right into the soup. Took a few minutes.
Finishing Up
Once the brie was all melted in and the soup looked creamy, I tasted it. Needed a bit more salt, tiny bit more pepper. Added that, stirred again. Some folks blend this soup, but I like the chunks of mushroom, so I left it as is. More texture that way.
And that was pretty much it. Ladled it into a bowl. Looked good, smelled good. It’s a rich soup, definitely. Not something you’d eat a huge vat of, but really tasty. Simple process, good result.
