Wednesday, November 14, 2012

Chicken, Mushroom, & Brie Soup....OMG!

About three years ago, Corner Bakery had a seasonal soup called Chicken, Mushroom, & Brie Stew. It was the most delicious stew I had ever had! Order it in a bread bowl, and I probably consumed it for lunch 2-3 times a week for the entire winter. You can imagine my depression when the next year, Corner Bakery discontinued the stew, and I have never found it since! I have been on the hunt to replicate this stew, but alas nothing comes close. Then I discovered two separate recipes, one for mushroom soup, the other for chicken and brie soup. I decided to combine the two recipes, put my own twist on it and see if it compared to the soup I had once had from Corner Bakery. Though this soup is different than that of Corner Bakery, it is DELICIOUS! Oh. My. Gosh. Seriously, so good. Try it for yourself! This recipe did not leave much left for left overs ( I had to fight my husband for the last of it!). So please double or triple if you are serving more than 2 people!

300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
2 boneless, skinless chicken breasts, cooked and shredded
8 ounces brie cheese, torn/chopped into small pieces
1 tbsp olive oil
3 cloves garlic - chopped

1 tbsp butter
1 tbsp chopped fresh thyme or dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 ½ cup chicken or vegetable stock
2 tbsp flour dissolved in 2 tbsp water 
Salt to taste
3/4 cup heavy cream
1 ½ cup milk

½ tbsp cayenne (if you like spice)
Dash of nutmeg

Freshly ground black pepper to taste

  1.  Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.  
  2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 -10 minutes, or until the moisture from the mushrooms disappears. 
  3.  Add chicken to the pot, along with milk and chicken stock. Allow soup to come to a simmer, then add brie and continue stirring until it all melts – about 5 minutes.
  4. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning. 
  5. Stir in half and half. Turn heat up high and let soup come to a boil, stirring every few minutes so cheese does not stick to the bottom. At this point, you may see some separate of stock/milk, but with a few stirs and time to simmer, the soup will come together.
  6. Add Cayenne (more or less depending on how spicy you like your soup)
  7. Once soup boils, turn it down to a simmer and allow to cook for 25-30 minutes, stirring occasionally. Serve with sliced french bread. SO DELICIOUS!!