We’re having a snow day today. Husband is at work; The Boy is at his Dad’s, and The Bobsy hates snow. She’s very “slippery!! Cold!! Don’t like it” and refuses to set foot on it. I’m fine with this! I don’t mind playing out in it for bits, but I’m a cold person, so I just can’t handle big snowball fights or snowman building sessions. After 10 minutes, I’m crying because my fingers hurt. Robyn has clearly got her aversion to the cold from me!
As I write this, we’re in that middle bit between Christmas and New Year. I know some people hate this week and feel a little lost. But, I really like it. Even though husband works, and I have to work some, it still feels festive. I like Christmas to be a whole week of pigging out and having fun. So, we’ve still got lots of Christmas food left. Especially cheese. I love brie and blue especially, so I bought lots.
So, on this boring snow day, while Bobsy watched her new Thomas the Tank Engine DVD, I decided that I wanted to make something. A look through our food stores revealed lots of random stuff, but not much that would actually make a meal. So, it had to be soup!
Ideally, I’d have liked my Brie And Mushroom Soup to have included lots of different kinds of mushroom or at least some that were a little more interesting. But, we had closed cup, and I was not leaving the house!
This Brie and Mushroom soup, even with a somewhat boring mushroom had a nice strong flavour that I loved. I adore both brie and mushrooms so it was never going to be bad. The only thing that distressed me a little was all of the white. I love colour. I add colourful veggies to most of my meals; it’s just so appealing. Everything in this was white! Tastes great though, so worth the dull appearance!
- 2 Cloves garlic – finely sliced
- 1 Onion – Chopped
- 200g Mushrooms – Chopped
- 100g Brie
- 1 litre Chicken Stock
- 150ml Double Cream
- 150ml White wine
- Pinch salt and pepper
I love making soup. It’s so simple, and it always amazes me how well things blend. You can clearly taste all the ingredients in this Brie and Mushroom Soup, but you also get this great combination when they all mix together.
Lightly fry the mushrooms, onion and garlic in a large, lidded pan in a tiny splash of cooking oil.
Cover with stock and stir. Bring to the boil before adding the brie, white wine and salt and pepper. I add my brie in a huge block. It melts as it simmers, and then gets blended anyway, but you can chop it up a little if you’d prefer.
Reduce to a simmer, cover and leave for 30 minutes.
Next, stir in the cream to taste before removing from the heat.
I always leave my soup to cool slightly before blending with a stick blender. I burn my arms if I don’t because apparently, I don’t know how to use a blender! Then, reheat when ready to serve.
I serve my Brie and Mushroom Soup with homemade crusty bread, which is the perfect warming winter lunch!
Brie and Mushroom Soup
- • 2 Cloves garlic – Finely sliced
- • 1 Onion – Chopped
- • 200g Mushrooms – Chopped
- • 100g Brie
- • 1 litre Chicken Stock
- • 150ml Double Cream
- • 150ml White wine
- • Pinch salt and pepper
- Lightly fry the onion, garlic and mushrooms in a large, lidded pan with a little oil
- Add the stock
- Bring to a simmer before adding the wine, salt and pepper and brie
- Cover and leave for 30 minutes
- Add the cream and stir
- Blend until smooth