Wild Mushroom Brie Soup with Parmesan Pepper Croutons

Name: Wild Mushroom Brie Soup with Parmesan Pepper Croutons
Cuisine: American
Ingredients: 1/2 day-old baguette, cut into small bite-sized pieces; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon salt; 1-2 teaspoons freshly ground black pepper; 1/4 cup finely grated parmesan cheese, Parmigiano-Reggiano recommended; 2-4 tablespoons ghee, or butter or vegetable oil, see notes; 1/2 pound baby portobellos, sliced (crimini); 1/2 pound button mushrooms, sliced; 1/2 pound shitake mushrooms, stems removed, sliced; 3 leeks, white and light green parts only, cleaned and sliced; 2 garlic cloves, minced; 2 heaping tablespoons flour; 1 32- ounce container reduced sodium chicken broth, or homemade; 1 cup heavy cream; 1/2 pound brie, rind removed and cut into 10 pieces; 3 tablespoons sherry; kosher salt, to taste

Instructions

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Updated at: Thu, 21 Nov 2024 15:07:18 GMT