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…).
Check out more of Chef Tony’s recipes over on Youtube.
Sir Wellington Mushroom Brie Soup
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1 lb Bacon, diced (garnish)
- 1 Onion, Yellow, diced
- 3 Garlic cloves, minced
- 3 cups Mushrooms (reserve 1/2 cup)
- 1/2 cup Sherry
- 3 tbsp All-purpose Flour
- 1 quart Veggie Stock
- 1 cup Half n Half cream
- Chives for Garnish
- 8 oz Brie, chopped
Instructions
- 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, sauté mushroom (reserved), bacon bits and olive oil.
