Green veggies make my heart sing. Green smoothies rock my socks. Green soup? Get the eff out of here. I refuse.
I’m sure I would looooove cream of asparagus soup or that fancy broccoli and pea puree but, quite frankly, Linda Blair ruined any and all chances of me getting near the stuff. Thanks to The Exorcist, green soup is absolutely, positively, out of the question. Brown soup? All over it.
Mushroom soup isn’t typically the most gorgeous of soups, but what this one lacks in beauty it makes up for with taste! Since trying the brie-shroom combo at a French restaurant last weekend I haven’t been able to get this soup off my mind. It’s buttery and savory and, um, hello it’s freaking brie! To say I’m a fan would be putting it mildly. I want to marry this soup. Saving a bowl to photograph the next morning required an epic internal battle and some serious restraint. Both on my part, and P’s. You’re welcome.
what’s in it?
8oz portobello mushrooms, sliced
8oz white button mushrooms, sliced
8oz Brie cheese [whoo! fancy cheese aisle!] rind removed
4 cups vegetable broth or stock
1 cup dairy [heavy cream, half and half, coconut/almond milk]
2 large cloves of garlic, smashed + minced
2 TBSP butter
2 TBSP chopped green onion [plus extra to garnish]
4 leaves of fresh basil, shredded
A few cranks of freshly ground blk pepper
1/4 tsp salt
as additional garnish – add a delicious sprinkle of dried parsley and red pepper flakes
Once the temperature has dropped to low, add your choice of dairy, green onion, and basil. Stir, taste, and adjust seasoning [if needed]. At the very end, add cubed brie [minus the rind] and stir until melted. Remove from heat and serve piping hot!
If you crave a little extra creaminess, feel free to add another 1/2 cup or so of dairy. I was so butt-crazy in love with the soup at this point I didn’t add anything extra aside from a giddy handful of green onion, a bit of dried parsley, and a pinch of red pepper flakes. AKA my usual =)
so… how was it?