I really enjoyed participating in that last recipe swap, so I decided to do it again. This time the theme was “Soups” and the recipe I received was Mushroom and Brie Bisque with Puff Pastry Toppers. Yum!
This was really pretty easy to make, the hardest part was cutting away the rind from the brie (which wasn’t hard to do). I expected it to have more of a brie flavor, but that could have been just the type of brie I chose (a huge wheel of brie from Sam’s Club) but regardless, this soup was phenomenal. Its’ taste was great, rich and creamy with an earthiness from the mushrooms. My husband absolutely loved it and declared it in the Top 5 of all things I’ve made. Good thing too….gotta do something with all that leftover brie! Thanks for sharing, The Jey of Cooking!
Mushroom and Brie Bisque with Puff Pastry Toppers
Recipe from: The Jey of Cooking
1/4 cup shallots, minced
16 oz. mushrooms, (I used regular white mushrooms, sliced)
2 cloves garlic, chopped
2 tbsp butter
1/2 cup cooking Sherry
6 cups beef broth
2 cups half & half
1- 6 oz. wedge brie, rind removed
2 tbsp cornstarch
2 tbsp water
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1 sheet puff pastry
1 egg, beaten with 2 tbsp water
Herbs de Provence
- Preheat oven to 400.
- Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until softened. Add the garlic and cook another minute or so. Add the sherry and the broth and allow to simmer for ten minutes.
- While that’s simmering, cut the pastry into squares, brush with the egg/water mixture and place on baking sheet lined with parchment paper. Sprinkle Herbs de Provence over the tops of each square and bake for 12 minutes, or until fluffy and golden on top.
- Returning to the bisque, add the half and half and brie and allow to simmer, stirring until the cheese has melted completely. Mix cornstarch with 2 tbsp water and add into the soup. Whisk, bringing it to a boil to thicken. Remove from heat and add the cayenne pepper and nutmeg.
- Garnish with a puff pastry square.