Mushroom and Brie Soup

gluten free /  vegetarian

To go along with the lavender cookies and my spring theme this week, I wanted to make a spring soup that was rich enough to warm up the cold spring days yet light enough to serve with a sunny day brunch. I stumbled upon this recipe via the blog Closet Cooking. I made a few tweaks to the original recipe so feel free to check out his blog for the original! Enjoy!! nom nom

Adapted from Closet Cooking

2 cloves of garlic, minced

8 oz portabello mushrooms, bottoms cleaned, chopped

8 oz baby bella mushrooms, sliced

1 onion, diced

1 tsp thyme, dried

4 cups of vegetable broth; chicken broth works too

2 TBS GF flour; all purpose or rice flour will both work

salt and pepper to taste

1 1/2 TBS oil

5-6 oz brie, rind removed, cut into 1 inch pieces

2 TBS butter

1/2 cup Silken tofu; blended (see #7 side note)

1/2 cup white wine

  1. Preheat oven to 400. Spread the mushrooms in a single layer on baking sheet, drizzle with oil and toss to coat. Roast in oven unti they begin to carmelize 25-30 minutes, tossing once halfway through.
  2. Meanwhile, heat a pot over medium heat and melt butter. Add the onions and cook until tender, about 5-7 minutes.
  3. Add the garlic and thyme and cook until fragrant, about one minute
  4. Add the flour and stir constantly for one minute.
  5. Add the wine and deglaze the pan. Stir almost constantly until the liquid thickens a bit
  6. Add the broth and mushrooms, cover and bring to a boil. Reduce the heat and simmer for 10 minutes
  7. While the soup simmers, blend the sliken tofu in a blender or food processor until it is thick and creamy. Side note: The original recipe called for 1/2 cup of heavy cream. Unfortunately, dairy is troublesome for us and since it already called for the brie (which is what makes this soup great) I wanted to eliminate the cream to make it not only more gut friendly for us but to also make it healthier. So feel free to put the heavy cream back in, but I promise you won’t miss it!
  8. Add the blended silken tofu and brie. Stir unti the brie and tofu are melted and blended into the soup. Season with salt and pepper to taste. Puree using an immersion blender or food processor until desired consistency is reached. I like to puree mine until its slightly thicker but still leaves good pieces of mushrooms.

Slow Cooker Option: Follow steps 1-4. place everything in slow cooker except brie and silken tofu. Cook on low for 8-10 hours or on high for 4-6 hours. Add the brie and tofu, stir until brie is melted and tofu is blended in. Turn slow cooker to warm and puree.

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