I have a thing for mushrooms. (No, not those kind of mushrooms you heathen.) I also love brie … recall, I follow a plant-based diet which means (for me) that about 95 percent of what I eat is derived from plants. I don’t eat beef, poultry or pork, but I do occasionally eat some seafood—seafood, mind you, that I source before buying with the Marine Stewardship Council and or Seafood Watch out of Monterey. I don’t eat eggs or dairy BUT occasionally, what can I say, brie, Camembert and Havarti find their way into my mouth. I don’t know how it happens. It just does …
Oh, and chardonnay … I kinda have a thing for that too!
Anyway, a few months ago (back when restaurants were actually open here) we were in line to order lunch from this hip little eatery and on the chalkboard, under “Today’s Specials” was, “Mushroom Brie Soup.” Truth be told, we were only going to get cappuccinos to go, but, yea … like I said, I don’t know how it happened but it just did …
And so, we ate, and we swooned and in between bites of utter bliss, Eric proclaimed,
“Babe, I think you should try and make this at home.”
And so after Googling for a few minutes and taking this and that from different recipes, this is what we came up with, and it is swoon worthy. Like for real. Decadent. Creamy. Rich. But only half as wicked as you might think. So give it a whirl. It’s “make someone fall in love with you” kind of good.
Mushroom Brie Soup
PREP TIME: 15 minutes | COOK TIME: 25 minutes
- 2-3 TBS butter, preferably plant-based
- 1 onion
- 4 cups Mushrooms (portobellas, shiitake, chanterelle, cremini), thickly sliced
- 1 cup white wine, preferably chardonnay
- 3 cups vegetable broth
- 5 ounces brie, cubed
- ½ cup unsweetened coconut milk, or cashew milk
- 1 tsp parsley
- 1 tsp crushed red pepper flakes
- 1 tsp white pepper, or black if you don’t have it
Saute onion and mushrooms for about 5 minutes in butter, over med-high heat. Add wine and lower heat, cook for 5 minutes. Add remaining ingredients, increase temperature to medium and stir, slowly, until brie melts, about 10 minutes. Remove the rinds and let sit for about 5 minutes. Serve with some crusty bread and a little more wine : ) ENJOY!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
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If you love French onion soup then you will really love this!