Time: 40 min.
Complexity: easily
Servings: 6

Creamy mushroom and brie soup - detailed recipe.

Ingredients:

• 1 tbsp. (150 g) leeks, only the white parts, diced
• 2/3 cup (70 g) diced celery
• 1/2 cup (75 g) chopped onion
• 1/4 cup (60 g) butter
• 1/2 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/3 cup + 1 tbsp (110 g) wheat flour
• 1 liter of milk
• 1 + 3/4 cup (150 g) chopped porcini mushrooms
• 270 g of Brie cheese, 18 slices
• Salt and pepper to taste

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

porcini mushrooms, leeks, celery, onions, milk, Brie cheese, flour, thyme, nutmeg

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Preparation:

Step 1
• In a saucepan, sauté the leek, celery, and onion in butter for 3 minutes over medium heat. Add dried thyme, nutmeg, salt, and pepper to taste.
Step 2
• Add flour and mix thoroughly. Gradually pour in milk and, stirring, bring to a thick consistency. Add mushrooms and simmer for 10 minutes.
Step 3
• Preheat the oven. Pour the soup evenly into ceramic bowls, adding 3 slices of Brie cheese to each. Bake in the oven until the cheese is melted. Serve immediately.

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