Sometimes, even if you are frugal, you need an indulgence and this Creamy Mushroom Brie Bisque is one of those. When I had this for dinner the other night I was literally transported to cozy little Bistro.
A few weeks ago, I recreated what I would probably call a meal but for many would be a snack, that I had at the Monk’s House of Ale Repute in the Gandy Dancer Brewery with my Dad in Sioux Falls. It was the simplest of things, a little bread, some roasted garlic, and melty brie. I was in heaven when I had it in Sioux Falls and feeling pretty special when I made it at home! But I had leftover Brie!
About Creamy Mushroom Brie Bisque:
Leftover Brie. Can you imagine? I had to put it to good use so this Creamy Mushroom Brie Bisque was born. Creamy Mushroom Brie Bisque is just a little creamy with only a bit of body, so it’s a nice soup to serve when the spring day is warm and the evening cool. Maybe with a little toasted bread (see Crusty Bread, below) and a salad. Or a panini like this Panera’s Copycat Steak & White Cheddar Panini.
It’s not a soup that my son or any other person of the male persuasion I know would think of as a meal, but it is incredibly rich, so a small serving as a side or a starter for a dinner party (I need to have a party, I think, just to serve this soup!) would be just the thing. I can just imagine this served with a small steak dinner, maybe for Valentine’s Day.
But me? I was perfectly happy with the soup just as dinner! I’ve left you with all kinds of links at the bottom of the page, for my Sandwiches, a fabulous Steak in a Red Wine Reduction, a salad I think would be great with this meal along with a few other ideas.
Cooking Creamy Mushroom Brie Bisque:
For this recipe, I pulled out a “backward” technique that I use to coax every bit of flavor from the grocery store button mushrooms. I chop them finely, then I sweat them, covered until they give up all their juices. Only then do I unlid and let the liquid give way and caramelize. This works so well for my Steakhouse Mushrooms that it’s become my go-to method of cooking mushrooms.
I also pulled some of my good Chicken Stock out of the freezer. You can use any stock but with all the specialty ingredients, Brie and Cream and Mushrooms, I just felt that the homemade stock was the way to go. The soup, after I added the stock, was so good, I just kept giving it little tastes! I almost didn’t even want to add the Brie or the cream!
But I did! And it was even better. It was still a bit thin so I tossed a little cream cheese in the mix. See, I wanted a little l more body but didn’t want to add anything to compete with the Brie flavor.
Saving Money on Creamy Mushroom Brie Bisque:
The soup, for the amount, is definitely an indulgence, especially since this isn’t one of my big hearty, meal in a bowl soups that are going to give you enough to eat all week or freeze for later. If you look at it another way, though, this soup, for the money, is going to give you an incredibly rich, indulgent starter or light meal.
It being spring, I just couldn’t help but think how good this would be made with foraged morel mushrooms. I think maybe this might be the spring I actually get out and look for some…a friend told me a few years back of a place he knew…how about you? Have you ever foraged for Morels?
I picked up my Brie at Aldi, of all places, along with the cream and the mushrooms. Dairy, including cream, or maybe especially cream, is one of my go-to Aldi items. A pint for $1.99 which is half the price of my regular grocery store. Mushrooms are usually pretty inexpensive, too, although if your store is having a good sale on mushrooms, that might beat the Aldi price. (Did you know the simple button mushroom has all the same healthy properties as any of their fancier cousins? Healthwise, they’re a bargain!)
I always keep a bottle of Marsala and a bottle of Sherry stashed away. Since they’re fortified wines, they’ll keep, literally for years and can be doled bit by bit for cooking. Sign up for email alerts at your favorite wine shop or liquor store.
When I make something with mushrooms and trim off those ends, I don’t toss them. They go right back into the fridge for my morning smoothie.Print
Creamy Mushroom Brie Bisque
A beautiful soup, not thick, but just a bit creamy.
- Total Time: 30 minutes
- Yield: 4 to 6 small servings 1x
5 tablespoons butter
1/2 small onion, minced
16 ounces mushrooms, cleaned and finely chopped, preferably in a food processor
1/2 cup of marsala, divided (keep 1 tablespoon back to stir in before serving
4 tablespoons flour
4 cups chicken stock
1/4 teaspoon tarragon or thyme
6 to 8 ounces Brie cheese, rind removed and Brie finely cubed (cut some of the rind into slivers for garnish)
3 ounces cream cheese, in smallish pieces
2 cups cream
1/2 teaspoon salt, to taste
garnishes of choice, slivered Brie rind, herbs or sliced mushrooms
Heat butter in a large saucepan over medium-high heat. Add mushrooms and onions, cover for two to four minutes as the vegetables soften and sweat and release their juices. If it seems like the mushrooms are in danger of burning, add a tablespoon or two of water. Remove lid and sauté until the water has cooked out of the mushrooms and they brown, stirring often towards the end, about 6 to 7 minutes.
Add the marsala (except the reserved tablespoon) and continue to cook until mushrooms look nearly dry. Sprinkle with flour, stirring often, and cook for a minute or two until the flour has incorporated into the mushrooms and lost it’s “floury” taste. Add the stock and tarragon or thyme, bring to a boil. Turn down to a good simmer for about for about 10 to 15 minutes, slightly reducing the stock.
Reduce the heat to a low simmer, add the Brie and stir until melted. Add the cream cheese, stirring until melted. Add the cream, turn the heat down to very low and warm through. Add the tablespoon of reserved Marsala.
Taste for salt and adjust seasonings.
Garnish with sliced mushrooms, herbs or slivers of the Brie rind.