Thanks ladies for letting me join you for Recipe Club! Debbie
Appetizer Brie Soup with Homemade Croutons
Serves: 6

Cream of Brie Soup


2 cups (4 ounces) fresh shiitake mushrooms
4 cups chicken stock or broth
1 (1.1-pound) wheel Brie cheese, rind removed (see note), cut in chunks
2 tablespoons unsalted butter
1 large garlic clove, minced or pressed
3 medium carrots, peeled and thinly sliced
2 medium shallots, finely chopped (about 1/4 cup)
2 cups half-and-half
1/2 teaspoon pepper, or more to taste
2 tablespoons dry sherry (optional)

Homemade Croutons
3 tablespoons unsalted butter
3 tablespoons olive oil
3 medium garlic cloves, minced or pressed
1 baguette, crust removed and cut in 1-inch cubes

Preheat the oven to 350°F. Wipe the mushrooms with a damp paper towel to remove excess dirt. Remove the tough part of the mushroom stem and slice. Set mushrooms aside. In a large stockpot or Dutch oven, bring the stock to a boil. (This is an important step.) Stir in the Brie and continue to stir until the Brie is melted. Strain mixture into a bowl and discard the solids. In the same pan, melt the butter. Add the garlic, mushrooms, carrots and shallots. Sauté until shallots are translucent and vegetables are tender, about 5 minutes. Stir in the reserved stock mixture, half-and-half, pepper and sherry. Bring to a boil. Simmer, covered for 10 minutes. Make the croutons by heating butter and oil together in a large sauté pan. Add the garlic and cook until garlic is fragrant. Add the bread cubes and cook over medium heat, tossing to coat. Place croutons on a baking sheet and bake for approximately 5 to 10 minutes until lightly golden and crispy. (If made ahead, store in an airtight container.) The outside should be crisp and golden. Ladle the soup into bowls and top with homemade croutons.

Variation: Fresh baby spinach (approximately 1 cup chopped) may be added to this for a nutritious twist on a decadent soup. For a heartier soup you may add cooked rice.

Special Note: To get the rind off the brie, scrape it with a knife or edge of a spoon. Instead of a chowder consistency, the soup is a thin consistency. If you would like a thicker consistency, make a slurry of cornstarch and cold chicken broth or stock. (Christine’s suggestion-she did it for the crab corn soup!) Don't skip the homemade croutons; they add wonderful flavor!