Tasty Thursday: Mushroom Brie Bisque

Last weekend in Northern Michigan we participated in the Leelanau Wine Association’s Toast of the Season event. At that event (when you have your ticket in hand) you get a generous taste of a specific wine paired with a small plate of food. We sampled chicken jalapeno soup, roasted tenderloin with basil butter, polenta with marina, thai chicken wings and lots more. One of our favorites was a delicious Mushroom Brie Bisque paired with a chardonnay. They weren’t offering up the recipe so I’ve been hunting on the Internet all week to see if I could come up with something close. I’ve taken a bit from three or four different recipes to come up with the following. I thought I’d share it with you too, if you have a chardonnay chilled and ready all the better.

Mushroom Brie Bisque

1/4 cup butter
2 shallots, minced
4-6 portobello mushroom caps, cleaned and diced
8 ounces cremini mushrooms, cleaned and diced
1/4 cup flour
6 cups beef stock
2 cups heavy cream (or half and half)
8 ounces Brie cheese, rind removed and cubed
chopped chives

Heat butter in a large saucepan over medium high heat. Add mushrooms and shallots, and sauté until most of the water has cooked out of the mushrooms and they are soft, at least 5 minutes. Dust with flour and cook until you have a blonde roux – 3-5 minutes more.

Add stock and bring to a boil. Reduce heat to medium low and simmer for 15 minutes. Add cream & cheese. Stir until melted and heated through – do not bring back to a boil. Salt & pepper to taste. Sprinkle chives on each serving.


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