Wednesday, November 25, 2020

Brie and mushroom soup

 

 

By Chef Annie

Cheese…it’s not just for crackers anymore! One of my favorites, Brie, soft and creamy with such mass appeal.

Recently, while making Cream of Mushroom soup, I decided to add a twist to this much loved favorite. I began with two quarts of beef stock, two quarts of sliced mushrooms and 8 ounces of Brie, rind and all. As I brought this to a rolling boil, I added ••• cup of cooking sherry. The Brie had melted and blended nicely, with the rind floating, which I skimmed off the top. My next step was to add a quart of Heavy Whipping Cream, yes, Heavy, no skim milk for me. The fragrance of the Brie, mushrooms and sherry were intoxicating. To bring this soup to the creaminess I wanted, I needed to prepare a rue, yes, real butter and flour were the next necessary ingredients. As I melted the ••• pound of butter over medium heat, I added a cup of flour and stirred for three minutes to combine them into a creamy goodness! This rue was then stirred into my mushroom and Brie stock and simmered over low heat for about 20 minutes. “Wow, this is delicious” and “this is Heavenly” were two of our customer’s comments. Cream of Mushroom with Brie has become another favorite at The Chefs Express.

To enjoy Brie in other dishes, I also add it to our French Onion soup or sandwich it in a buttery croissant with sliced beef tenderloin and fresh arugula…yummy to say the least.

Join Annie at The Chefs Express restaurant at 176 Royal Palm Drive, 6 days a week from 7:30am-2pm to enjoy the wonderful flavors she brings together.

Cooking or catering questions…please email Chef Annie at thechefsexpress@aol.com or visit The Chef’s Express in Olde Marco to experience the most creative breakfasts and lunches on Marco Island.

 

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