TravelTalkOnline Forums People Talk Recipes Creamy Mushroom and Brie Soup

I had the most incredible creamy mushroom and brie soup at my golf club recently but the recipe seems to be a well kept secret which they won't share. I've googled the soup and found several recipes but wanted to know if anyone here as a tried and true one they would like to share.

I can't help you with a tried and true recipe...
BUT, This one really sounds good...
I have found a quite a few recipes online, and will experiment!
I love anything with mushrooms! esp. with Sherry & shallots!
I have never thought of adding brie to my soup!
wow! sounds great! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Well, this online recipe has may attention so if no one chimes in, I'll give it a try and report back. If someone makes it, please let us know how it turned out. Thanks!

Creamy Brie Soup with Toasted Buttery Croutons
Recipe from: Creating Chefs by Carol W. Maybach
Cookbook Heaven at Recipelink.com

Servings: 6

SOUP INGREDIENTS:

1 head garlic, unpeeled (Note: You can also use minced but add it at the beginning of the reduction.)
1/4 cup butter, unsalted
1/2 cup all-purpose flour
6 cups chicken stock
1 tablespoon butter
1/4 cup carrots, peeled, julienned
1/4 cup celery, small diced
6 ounces Brie, rind removed
1/4 cup plus 2 tablespoons white wine
l/4 cup heavy cream or half & half
1/4 cup mushrooms, sliced
Salt and pepper

ACCOMPANIMENTS:

3 tablespoons chives or scallions, freshly chopped
Toasted Buttery Croutons (see note)

Roast the garlic: Cut off the top one-fourth of head to expose the cloves. Drizzle with olive oil and roast at 350 degrees F for 30-45 minutes, or until cloves are soft and the juices run brown, Squeeze to release the garlic from its paper skins. Reserve and mash 6 of the garlic cloves. Wrap and store the remainder.
2. In a large stockpot, melt the butter and incorporate the flour gradually, whisking constantly. Be certain the whisk and pot are not made of aluminum, or the mixture will become discolored. Stir this mixture, Which is known as a roux, until it has the aroma of cookies baking.
3. Slowly whisk in the chicken stock. Bring the soup just to a boil, then immediately turn the heat down for the soup to simmer. Reduce the soup by a third or until its consistency is nappe, skimming off any foam or impurities.
4. During the reduction, heat a sauté pan on low heat and add 1 tablespoon butter. Add the carrots and celery, cover, and allow them to sweat for 2 minutes, Remove the pan from the heat, Set the carrots and celery aside on a separate plate.
5. After the soup is done reducing, add the Brie, using a heat-resistant spoon, stir constantly to avoid scorching.
6. When the cheese has melted, slowly whisk in the wine and add the carrots and celery. Simmer and stir until the vegetables are almost al dente, 3-4 minutes.
7. Meanwhile, warm the heavy cream or half & half in a separate saucepan. Add the minced or mashed, roasted garlic and the sliced mushrooms to the soup, stir, and simmer 1 more minute.
8. Stir the warm cream into the soup and adjust the seasonings with salt and pepper
9. Serve garnished with freshly chopped chives or scallions and crisp, buttery croutons.

Chef's Note: Freshly-made croutons are wonderful. Preheat the oven to 40O degrees F. Cut off the crusts of an unsliced loaf of bread, and cut the bread into 1/2-inch cubes. Heat a large sauté pan, add 3 tablespoons clarified butter, and add the bread cubes. Toss to distribute the butter and pour onto a sheet pan in a single layer. Bake until crunchy and golden brown, tossing occasionally.

I like the sound of that recipe above, wondering if 1/4 cup mushrooms is really enough? I might add a cup of pureed mushrooms too, just adjust the seasoning as it might dilute some of the flavors, but otherwise, it should work. I think I will try something along this line for my food blog later this early Fall. Yum, cozy and satisfying!

I love mushrooms! but, I'd add a LOT more to this recipe! as many as the soup could hold and still be a soup!

I'd also use a combo of Crimini/chopped portabello/oyster/shitake & baby bellas...
or any combo of the above...

Kimmers, I'm sorry to break it to you but that Creamy Mushroom and Brie Soup you had at the Golf Club... the one with the " Well Kept Secret Recipe" ?????????

Is marketed to restaurants by food suppliers ( PFG, Sysco, et al) through the company Kettle Cuisine. It comes in a one gallon heat and serve bag, 2 bags to a case. Ordered by the chef, comes off the truck, into the walk-in cooler: a bag goes in the pressure steamer or a boiling water bath to heat to serving temp.

I first tasted that particular Kettle Cuisine product during the Fall Food Shows of 2006 . It was regularly rotated into our Wildcat Mountain foodservice menu immediately. It is that extraordinarily good: you'll never pry the recipe out of anyone's hands.

Replicating that recipe will be " what cooks strive to do for some time to come.'




Sue

That's funny! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
BUT, just because it is pre-made, does not make it bad!
I often use Progresso Cream of Mushroom Soup, add a lot more mushrooms and a little sherry...
It is excellent, and very easy to make! takes a only few minutes!

I was thinking... just using the Progresso soup, and adding more mushrooms, sherry & brie! for a quick Brie & Mushroom soup!

my only problem with using canned soups is the salt content...
I don't like too much salt, at all... kind of salt intollerant myself...
But, the Progresso Cream of Mushroom is not that bad...
and when you add more mushrooms, it's kind of dissapated... some...
it's still a little salty for my tastes, but not overbearing...
ya, I know, brie cheese has salt in it also...

If you want to add more mushrooms to your soup without diluting the flavor of the soup, saute the mushrooms first until all the liquid has been cooked off.

Hi Sue! Yes, I thought that the soups they served were probably from an outside source but they proudly claim they make all of their soups from scratch. I have to believe that as some of the soups they've made were way too salty. Unless they tweaked them up after the fact, that wouldn't be the case and there is no reason for them to do that, right?

Good News, Kettle Cuisine soups are available at many retailers. Their website is a great source of information including the ingredient list and a locator map: http://www.kettlecuisine.com
Bad News, I do not see the Creamy Mushroom and Brie soup on their list of products.

When I posted the above, I also emailed Kettle Cuisine...and did receive the following reply this morning:

" [color:"blue"]Greetings!

Thanks so much for taking the time to contact us. I can help to answer any questions that you might have about our soups!
I’ve never heard of this a Creamy Mushroom and Brie soup. I’m afraid that what you found was a very old post dating back to 2006. Currently, we don’t have anything quite like a Creamy Mushroom and Brie soup or make any soups with Brie. The closet product that I can recommend that is available to the public is our Cream of Mushroom and Potato Soup. I’ll provide a link to the product page- in case you are interested in learning more about this variety. I’ve never added my own Brie but I bet it would be a great accompaniment!

Product Page for Cream of Mushroom and Potato Soup: http://kettlecuisine.com/content/soup-details/Organic-Mushroom-and-Potato-Soup/10.aspx

Please feel free to contact me directly if there is anything more than I can do to help.

Cheers!

LS[/color]

So the soup enjoyed at the golf club was NOT Kettle Cuisine's. The search must go on. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Thanks so much for doing the research. I'm playing golf at the club tomorrow and will try to beg, plead or "borrow" their recipe. If I'm successful, I'll share it here.

Thanks Kimmers,
I'll try to make it on my own for sure...
BUT, would really like to try the recipe you have raved about! So I have a benchmark! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Thanks for offering to share...

G'luck with your game and your power of persuasion <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Great game but no luck yet on the recipe as the normal chef (the one that makes the soup) wasn't there today. The soup of the day was Roast Red Pepper. It was good but not nearly as good as the Creamy Mushroom & Brie. I'll try again next Tuesday.

Thanks Kimmers! I'm gonna try to make it over the weekend...
I'll let you know how I make it and how it turned out...
I haven't decided just how I'll make it, just yet... It'll be an experiment! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
BUT, I'll probably go with basic to start... and play with the recipe from there...

This recipe is from Artist's Point Restaurant at Disney's Wilderness Lodge on Orlando. While it doesn't have Brie in it it is sinfully good. I imagine you could add some brie to it... Anyway, it's the best and richest mushroom soup I've ever had.

Smoky Portobello Mushroom Soup
Artist Point
Wilderness Lodge

Yield: 64 ounces; 8 servings

Ingredients

6 each Medium Portobello Mushrooms
3 each Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1 cup Chardonnay
2 quarts Heavy Cream
1 1/2 tablespoons Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper
Croutons (see recipe)
chive oil (see recipe)
roasted shitake mushrooms (see recipe),
chives cut for garnish

Procedure

1. Clean the Portobellos by wiping them with a damp towel (do not
wash!) Remove the mushroom gills (the slats on the underside of the
caps.)
2. Sauté the Onions lightly (to sweat.)
3. Add the unsmoked Mushrooms to the Onions.
4. Add the Garlic when the Mushrooms are almost cooked.
5. Add the smoked Mushrooms.
6. Add the Chardonnay and reduce by half.
7. Place in a blender or food processor in batches.
8. Add the Heavy Cream slowly and continue to blend.
9. Season to taste.
10. Place the mixture back into the pot.
11. Add the Roux and let simmer for 20 minutes.
12. Serve hot and garnish with Croutons and Roasted Shiitake Mushrooms,
a dollop of Sour Cream, drizzle with Chive Oil, and cut Chives.


Smoking Portobello mushrooms

* in a home smoker, place thick slices of Portobello mushrooms on the rack and cold smoke for one hour
* we use oak chips for our smoker

Croutons

1. Pre-heat the oven to 325-350 Fahrenheit
2. Cut 6 slices of your favorite bread into 3/4" squares.
3. Toss in a bowl with 1/4 cup melted butter.
4. Place on a baking sheet and season with salt and pepper to taste.
5. Bake at 325-350 Fahrenheit until brown.

Chive Oil

1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve

Roasted Shitake Mushrooms

1. Thinly slice 2 cups of Shitake Mushrooms.
2. Toss with 2 Tablespoons of Olive Oil and a little salt and pepper.
3. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown.
4. Cool and set aside.

Sour Cream

1. Place a little sour cream in a bowl and whip it up by hand until smooth.
2. Set aside.

Great! It's been way to busy around here for me to focus on the soup. <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" /> I'll look forward to hearing how it turns out. Thanks for being the first to try it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

This is from cooks.com. I have made and it is very good. I will be interested in seeing how it relates to the one from your club if you are able to get that.

CREAM OF MUSHROOM SOUP W/BRIE

Read more about it at www.cooks.com/rec/view/0,1748,159179-253201,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 lb. fresh mushrooms, sliced
1 lg. onion, diced
1 clove garlic, minced
1 tsp. fresh thyme or 3/4 tsp. dry thyme
1 c. strong beef stock or consomme (Campbells beef broth)
3 c. cream or 2 c. cream & 1 c. milk
3 tbsp. Beau Monde (uncooked cold roux, 2 tbsp. melted or soft butter)
1 oz. butter
1/2 c. med. sherry
8 oz. brie cheese (trimmed of any hard rind)

In large saucepan (3 quart) saute the onions and garlic in the melted butter, stirring frequently and making sure that they don't brown. Add mushrooms and saute for 5 minutes more. Add the thyme, cream stock and beau monde. Bring to a boil, stirring frequently and immediately reduce to a simmer. Simmer 10 minutes, stirring frequently. Add the sherry, stirring well as you add it so as not to curdle the cream.
Start adding the brie a small piece at a time, stirring constantly, until it is all incorporated. Season with salt and pepper to taste. Serve immediately. If you reheat this soup, use a thick bottomed pot and stir often as the cheese is prone to sticking. Serves 10 cups.

Can vary recipe using spinach and feta. Cauliflower and cheddar. Brussels sprouts and blue.

That's along the lines of what I was planning to make...
BUT, I'll use chicken stock, as Beef Broth or Consume tends to overpower the flavor of the mushrooms...

Not making it this weekend though... Plans changed...
The Southold Fish Market specials are:
Fried soft shell crab sandwich...
Grilled swordfish reuben sandwich...
Lobster taco with cheese, salsa, & avocado sauce.
Soup is Seafood Gumbo both days...
Everything is Fresh (caught that day) and Local!

Crab sandwiches tomorrow night and Lobster Taco's on Sunday!
Seafood Gumbo Both days!

Sounds wonderful. What time is dinner??? LOVE soft shell crabs!!!

5PM, Saturday & Sunday! Dad is 88 years young, and has to eat early!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
The crabs are all he talked about all day long today!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
BTW... it IS a Fish Market! so only takeout!!! no tables...

AND, it's too dang HOT to cook myself!!!

How was your game today? Any luck obtaining the recipe?

I was far more successful with my golf game than obtaining the recipe. The chef came by our table and I asked him if I could have the recipe. He laughed and said "for a price!" He promised to make it again for next Tuesday. Perhaps we gals can pressure him into sharing it then. Wish me luck!

Good news about your golf game, not so good regarding the recipe! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
Maybe take a different approach next week, show him the recipe you found online and shared with us here and ask how his recipe differs??? Maybe he'll be more forthcoming with info? G'luck. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Good luck Kimmers...somehow I have a feeling with your tenacity...you'll get him the budge! Do share! XXOO The soup sounds outrageously awesome!

map <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />

Okay, here's the scoop. The chef does make this soup from scratch but doesn't use measurements. He told me what he used to make it so now it's going to be a bit of a "hit & miss" project but it's well worth the effort.

1) Place fresh, sliced Button mushrooms and butter in a medium size sauce pan and saute.
2) Add white wine but not enough to cover the mushrooms and simmer 5-10 minutes.
3) Add enough 1/2 & 1/2 to the mixture which will become you base for the soup, i.e., lots of 1/2 & 1/2, lots of soup, etc.
4) Add a Roux (mixture of flour and butter but to keep it white, cook the flour for only a minute or two).
5) Add 1 or 2 wedges of Brie (about 6 oz.) with the skin removed.
6) Add salt to taste.
7) Roughly blend the soup until the mushrooms are tiny, little pieces using a food processor, blender or whatever method you wish.

Serve hot. This is a very hearty and filling soup. Just a cup of it with a half a sandwich or as a side dish or "starter" is perfect!

THANKS Kimmers! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Awesome..I knew you'd wrangle it out of him...how could he possibly refuse you! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> Thanks for sharing!

Girl, you know me far too well! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />