| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 parts kosher salt
- 2 parts granulated garlic
- 1 part dry whole thyme
- 1 part paprika
- 1/2 part ground black pepper
- 2 cups butter
- 1 cup diced onions
- 1/2 cup chopped garlic
- 3 pounds mushrooms, sliced
- 3 tablespoons Chaps seasoning blend
- 2 cups red wine
- 3 cups fresh chicken stock
- 4 cups heavy cream
- 3 cups half-and-half
- 2 cups shredded Brie cheese
- 2 cups shredded pepper jack cheese
- Salt and freshly ground black pepper
Instructions
- Combine all of the seasoning ingredients in a small bowl.
- Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the Chaps seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Add the chicken stock, heavy cream, and half-and-half. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before adding it to a blender.
- Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer. Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed. Ladle the soup into bowls and enjoy!
Reviews
Would have expected to be served something this elegant at Guy Savoy in Paris. Every spoonful was as good as th first. Used Monterey instead of Pepper Jack as that was what was on hand, also reduced garlic by one clove. Superb.
Flavor was good…..didn’t use pepper jack, just regular jack. Lots of cream. Would prefer it a little thicker…..perhaps a roux, then add mushrooms and broth……I think 1 cup of wine was fine……drank the other!!!! This could be an elegant starter — small amount because of the richness. Flavor is excellent.
Amazing flavor- turned out perfect!
The taste was delicious. But it did not turn out for me. It was too runny; it never turned out like the picture creamy and thick.
The list of ingredients included 2 cups of red wine. In the directions it said to deglaze the pan with 1 cup of red wine but never said what to do with the other cup of red wine.
Delicious. A few too many steps for my taste. I think its a little heavy on the garlic and I will scale back next time. It also says to chop up the mushrooms into tiny peices, I think I would also prefer to leave them just sliced. Would be yummy with some shredded chicken too, to bulk it up a bit. But the flavor is wonderful and the pepperjack cheese adds a nice mild kick in addition to the brie.