Sherried Brie And Porcini Mushroom Soup

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William glenn cafe in sacramento serves this wonderful creamy mushroom soup. Its taken me a while to perfect it. I love to serve this with warm french bread.

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Steps

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Trim the rind from the brie and then roughly tear it into 2-inch pieces.

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Set aside.

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In a small saucepan , reduce the sherry over medium-high heat to 1 cup.

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Set aside.

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In a medium stockpot over medium-high heat , melt the butter.

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Add the mushrooms , shallots , and lemon juice and cook 4 minutes , stirring constantly.

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Remove from the heat , add the flour , and stir until the flour is fully incorporated.

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Return the mixture to heat and add the beef broth and reserved sherry.

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Raise the heat to high and bring the mixture to a boil.

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Reduce the heat and simmer for 15 minutes.

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Add the trimmed brie , stirring until the cheese has melted.

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Add the half and half and pepper and continue to simmer without boiling for 5 minutes.

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Ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.

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Ingredients

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brie cheese, dry sherry, unsalted butter, porcini mushroom, shallot, fresh lemon juice, flour, low sodium beef broth, half-and-half, fresh ground black pepper, fresh chives, salt & freshly ground black pepper