Mushroom Leek Soup With Brie Croutons Recipes

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MUSHROOM AND BRIE SOUP



Mushroom and Brie Soup image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 17

2 parts kosher salt
2 parts granulated garlic
1 part dry whole thyme
1 part paprika
1/2 part ground black pepper
2 cups butter
1 cup diced onions
1/2 cup chopped garlic
3 pounds mushrooms, sliced
3 tablespoons Chaps seasoning blend
2 cups red wine
3 cups fresh chicken stock
4 cups heavy cream
3 cups half-and-half
2 cups shredded Brie cheese
2 cups shredded pepper jack cheese
Salt and freshly ground black pepper

Steps:

  • Combine all of the seasoning ingredients in a small bowl.
  • Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the Chaps seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Add the chicken stock, heavy cream, and half-and-half. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before adding it to a blender.
  • Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer. Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed. Ladle the soup into bowls and enjoy!

MUSHROOM-LEEK SOUP WITH BRIE CROUTONS



Mushroom-Leek Soup with Brie Croutons image

Categories     Soup/Stew     Mushroom     Onion     Broil     Brie     Leek     Winter     Bon Appétit

Yield Makes 6 (first-course) servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
8 ounces shiitake mushrooms, stemmed, sliced
8 ounces crimini mushrooms, sliced
2 tablespoons all purpose flour
4 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
2 tablespoons dry Sherry
4 green onions, sliced
12 1/4-inch-thick slices French-bread baguette
1/2 pound Brie, frozen, rind removed, cheese cut into 1/4-inch-thick slices
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
  • Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
  • Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.

CREAMY LEEK SOUP WITH BRIE



Creamy Leek Soup with Brie image

Bits of Brie add something special to this soup from our home economists. Soup is a satisfying addition to a buffet table. Use a slow cooker to keep it warm.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (2-1/2 quarts).

Number Of Ingredients 9

5 cups chopped leeks (white portion only)
1/4 cup butter
5 cups chicken broth
4-1/2 cups half-and-half cream, divided
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
3 rounds (8 each) Brie cheese, rind removed
3 tablespoons minced chives

Steps:

  • In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth. , Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. , Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.

Nutrition Facts : Calories 265 calories, Fat 18g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

BRIE MUSHROOM SOUP



Brie Mushroom Soup image

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.-Maria Emmerich, River Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1 pound sliced fresh mushrooms
2 large onions, chopped
1 can (14-1/2 ounces) chicken broth
1 tablespoon paprika
1 tablespoon reduced-sodium soy sauce
2 teaspoons dill weed
3 tablespoons all-purpose flour
1 cup milk
4 ounces Brie cheese, rind removed, cubed
1/4 cup minced fresh parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

Nutrition Facts : Calories 328 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1192mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.

Provided by Ruth

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

4 ounces fresh mushrooms, sliced
1 cup sliced leeks
2 tablespoons margarine
2 tablespoons olive oil
½ cup dry sherry
3 (10.5 ounce) cans condensed beef broth
3 ¾ cups water
½ teaspoon ground black pepper
½ cup uncooked orzo pasta

Steps:

  • In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
  • Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

Healthy, creamy soup

Provided by LouBeare

Time 35m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Chop the garlic, thyme, leeks and mushrooms.
  • Sweat the leeks for 5 minutes.
  • Add the garlic and fry for a minute.
  • Add the mushrooms and thyme and cook for 3 minutes.
  • Add the stock and simmer for 5 minutes.
  • Allow to cool, stir in creme fraiche then blend.

MUSHROOM LEEK SOUP



Mushroom Leek Soup image

Make and share this Mushroom Leek Soup recipe from Food.com.

Provided by Parsley

Categories     Clear Soup

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 large leeks, diced
3 garlic cloves, minced
1 lb button mushroom, sliced (or baby portabellas)
5 cups vegetable broth
1/2 cup dry white wine (or chicken broth)
2 large potatoes, peeled and diced small
1/4 teaspoon crushed rosemary
1/4 teaspoon thyme
1/4 teaspoon pepper
salt, to taste

Steps:

  • In a large soup pot, melt butter; add leeks, garlic and mushrooms. Saute about 7-10 minutes or until tender.
  • Add broth, wine and potatoes. Bring to a boil; reduce heat. Add spices and simmer for 10-15 minutes or until potatoes are tender.

Nutrition Facts : Calories 220.1, Fat 7.3, SaturatedFat 4, Cholesterol 16.8, Sodium 563, Carbohydrate 31.7, Fiber 3.5, Sugar 5.1, Protein 6.1

POTATO-LEEK-MUSHROOM SOUP



Potato-Leek-Mushroom Soup image

As usual, I tweaked a favorite recipe to make it even better. This is SO easy, and tastes even better the next day. Feel free to adjust any of the ingredients to your liking. It will come out great! I highly recommend serving with my Recipe #28249 on top.

Provided by Lisa Pizza

Categories     Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

3 medium leeks, white part only, 1/4 inch slices
2 potatoes, 1/4 inch dice
10 -20 cremini mushrooms, sliced
5 cups water or 5 cups stock
3 shallots, minced
3 garlic cloves, minced
2 tablespoons butter
salt
pepper
1 cup milk or 1/2 cup cream

Steps:

  • Heat butter in large stock pot over low heat.
  • Cook shallots and garlic until tender.
  • Add potato and leeks- cook for 10 minutes, uncovered, stirring occasionally.
  • Add stock or water, salt and pepper and bring to boil.
  • Reduce to simmer, add mushrooms and continue for 15 minutes, or until potato is tender.
  • Whiz with blender stick, or blender in batches (careful with hot in blender).
  • Add cream or milk and adjust salt and pepper to taste.
  • Serve with my Spicy Croutons.

Nutrition Facts : Calories 190.3, Fat 6.7, SaturatedFat 4.1, Cholesterol 19, Sodium 91.5, Carbohydrate 29, Fiber 3.1, Sugar 3.5, Protein 5.6

BROCCOLI AND BRIE SOUP



Broccoli and Brie Soup image

Yummy, homely, comforting soup sure to warm you up on those chilly days.

Provided by nicolanolan87

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Cook the onion in either the oil or butter on a low-med heat for about 5 mins until soft.
  • Add the potato and the stock and bring to the boil. Turn down the heat and simmer for 10-15 mins.
  • Add the broccoli and cook for a further 5-10 mins until broccoli and potatoes are soft.
  • Take of the heat, add brie cheese and stir.
  • Use blender or hand blender until smooth. Serve with garlic and herb croutons or a crusty bread. Perfect.

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