Reader Request: Mushroom and Brie Bisque with Puff Pastry Toppers.


I was really excited when I had a reader write to me and ask for an amazing mushroom bisque recipe.  Soup is one of my favorite things to make (and eat!) and I’m always on the lookout for a great recipe.

I also have an extreme love of cheese (really, who doesn’t?  If you don’t like cheese, I don’t think we could ever be friends), so when I found a mushroom bisque recipe that included a block of brie, my heart started fluttering.

I made this for lunch on a cold, rainy day and the Husby and I both agreed that it really hit the spot.  The puff pastry toppers were a welcome addition, although next time, I would add some brie and fold it over before baking to incorporate more of that flavor into the dish.  I would also use an additional package of mushrooms in the soup next time, just to have more “chunkiness.”  I also think that I’d add some minced garlic when cooking the mushroom and shallots, because everything is better with garlic!

Mushroom and Brie Bisque with Puff Pastry Toppers – slightly adapted from What’s the Soup

  • 1/4 Cup Shallots, minced
  • 1 Package Mushrooms, chopped (I used a “Gourmet Chef’s Mix”)
  • 2  Tbsp. Unsalted Butter
  • 1/2 Cup Cooking Sherry
  • 6 Cups Beef Broth
  • 1 Pint Half and Half
  • 1 Wedge of Brie, rind removed (about 6 oz.)
  • 2 Tbsp. Cornstarch
  • 2 Tbsp. Water
  • 1/2 tsp. Cayenne Pepper
  • 1/4 tsp. Nutmeg
  • 1 Sheet Puff Pastry
  • 1 Egg, beaten with 2 Tbsp. Water
  • Herbs de Provence

Preheat oven to 400.  Line a baking sheet with parchment paper.

Melt the butter in a large saucepan over medium heat.  Add the shallots and mushrooms and cook until everything begins to soften.  Add the sherry and beef broth and simmer for 10 minutes.

In the meantime, cut the puff pastry into squares.  Brush with egg/water mixture and sprinkle herbs de provence over the tops.  Lay pastry squares on the baking sheet and bake for 12 minutes.

Add the half and half and the brie to the soup and simmer, whisking until the cheese is completely melted.  Mix cornstarch with water and whisk into the soup to thicken.  Bring the soup to a soft rolling boil, then remove from heat and add the cayenne pepper and nutmeg.

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8 Responses to Reader Request: Mushroom and Brie Bisque with Puff Pastry Toppers.

  1. So excited to try this! Thanks for honoring a reader request. You rock!

  2. This looks amazing! I love cheese and mushrooms, so this is a perfect combo for me.

  3. Jess- I saw this recipe and thought it might work with your bisque. I’m going to try to make it this weekend.
    http://allrecipes.com/Recipe/Brie-and-Mushroom-Phyllo-Puffs/Detail.aspx

  4. That puff pasty top looks to DIE for! Brie is one of my favorites, so the thought of it as a bisque is making me drool. This is an amazing recipe Jey! WOW

  5. This sounds so good, I’m especially loving the brie! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here’s a link with more information:

    http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/

    I hope to see you there!
    Debbie

  6. Thanks Debbie! I’ll be sure to stop by!

  7. Pingback: Meal Planning

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