College: Where I spent 5 years of my life essentially in a world that was separate from the real world. Loan payments didn’t exist and I didn’t have a kitchen most of the time. I lived in the dorms up until my last year of college and although not having to cook and being able to get cut veggies and ice cream at any time was great venturing off campus was essential. I loved to get sandwiches at TOGO’s (Turkey bacon avocado to be exact) especially on Wednesday. Wednesday is the day for Mushroom Brie Soup which became my ultimate favorite.
Soooo its cold outside so I thought I would give it a try. (See original recipe HERE)
- 1 tablespoon oil
- 1 1/2 pounds mushrooms, quartered (Baby Bellas, Golden oak, Brown Crimini)
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic grated
- 1 teaspoon thyme, chopped
- 2 tablespoons flour
- 1/2 cup white wine
- 4 cups chicken broth
- 4 ounces brie, cut into 1 inch pieces
- 1/2 cup heavy cream
- salt and pepper to taste
Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the flour and cook for 2 minutes.
Add the wine and deglaze the pan. Add the broth and mushrooms to the crock-pot and cook on high for 4hours (you can also simmer on the stove for 20min instead).
Add the milk by adding one ladle of the broth at a time to a separate bowl along with the milk so it does not curdle. Cut brie, add and, let melt. Fish out the rinds and season with salt and pepper to taste.
Add to the blender and blend to your desired consistency. I still wanted to have chunks of mushrooms so I pureed ¾ of the mixture still leaving some whole mushrooms. Serve alongside crusty sour dough bread.
Whats your favorite soup to eat during the cold winter months?