Monday Munchies: Roasted Mushroom & Brie Soup
Is it time for soup recipes yet? We think so – especially when it involves a mushroom and brie one!
1 tablespoon oil
1 1/2 pounds mushrooms, quartered
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1/2 cup white wine (or broth)
4 cups vegetable stock or chicken stock
110g brie, cut into 1 inch pieces
1/2 cup milk or 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 200C oven until they start to caramelise, 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 de-glaze the pan.
Add the stock and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before puréeing to the desired consistency and enjoy!
Credit // Closet Cooking