Sir Wellington Mushroom Brie Soup
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
2-4 servings
Prep Time
30 minutes
Cook Time
45 minutes
With big earthy and umami vibes, this Mushroom Brie Soup seasoned with our Spiceology X Hell's Kitchen Sir Wellington blend is rich and damn delicious.
Chef Tony shares his recipe for this cozy cold weather dish (but we'll be making this all year long...).
Ingredients
- 1 lb Bacon, diced (garnish)
- 1 Onion, Yellow, diced
- 3 Garlic cloves, minced
- 3 cups Mushrooms (reserve 1/2 cup)
- 1/2 cup Sherry
-
1 tablespoon Sir Wellington Seasoning
- 3 tbsp All-purpose Flour
- 1 quart Veggie Stock
- 1 cup Half n Half cream
- Chives for Garnish
- 8 oz Brie, chopped
Directions
Render bacon in a sauté pan on medium heat.
- Remove bacon from pan and discard all but 3 tablespoons of bacon fat.
On medium high heat, sauté your onion and mushrooms in the bacon fat.
- Once sauteed drop in garlic until fragrant. Season with salt and pepper.
- Deglaze your pan with sherry.
- Stir in flour and Spiceology X Hell's Kitchen Sir Wellington blend to create a roux.
- Add stock, brie and bring to a simmer and reduce for about 30 minutes.
- After reducing use an immersion blend and puree.
- Reduce for another 15 minutes.
Serve and garnish with chives, sautéed mushrooms (reserved), bacon bits and olive oil.
