There are many ways to get inspired by food. Sometimes you are craving something. Or you could have an over-abundance of a certain ingredient and strive to use it. Other times you see a recipe or picture of something and know that you MUST make it (hopefully that has happened to you once here?). This recipe fell into the “OMG I have to make this” category!
I spend many (many, many) hours browsing around on FoodGawker and when a beautiful image from Tide and Thyme came up featuring Mushroom Brie Bisque – I knew there was my inspiration for a starter soup!! The stars must have been aligned since Brie was on sale last week (I LOVE when things work out)
… speaking about things “working out” – yeah, that describes this soup: IT WORKS! There is a nice creaminess to this soup with the complex flavors from the soft/melty brie soft pillows of mushroom and the salty creaminess to bring it all together 🙂
Mushroom Brie Bisque
adapted and edited from Tide & Thyme – serves approx. 4
- 2 shallots or leeks or a small onion – minced
- 16 ounces portobello mushroom caps (or baby bellas), cleaned and chopped
- 2 tablespoons butter
- 4 cups chicken stock
- 1.5 cups milk
- 8 ounces Brie cheese, rind removed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons water to mix with cornstarch
Heat butter in a large saucepan over medium high heat. Add mushrooms and shallots, and sauté until most of the water has cooked out of the mushrooms, about 5 minutes. Add chicken stock. Simmer for 15 minutes. Add the milk, as well as the chunks of brie cheese.
Simmer the soup, whisking until the cheese melts down. Make a “slurry” with the cornstarch and water, and whisk into the soup to thicken. Bring to a soft rolling boil and remove from the heat.
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And I leave you with this… Where do you most often get your “divine intervention” for what you cook?