ROASTED MUSHROOM SOUP WITH A BRIE FONDANT

Roasted Mushroom Soup with a Brie Fondant

 We've coupled our roasted mushroom soup with a brie fondant – which is essentially us suggesting you drop a generous chunk of brie into the middle of your hot bowl of soup and letting it sit there for a few minutes before diving in with a spoon or piece of toasted sourdough.   
Prep Time10 mins
Cook Time50 mins
Course: Soup
Keyword: Mushroom, Soup, Brie, Winter Warmer
Servings: 4

Ingredients

  • olive oil for roasting 
  • 1 large onion
  • 4 cloves garlic
  • 500 g white and/or chestnut mushrooms the darker gilled mushrooms will give you a stronger flavour.  Other mushrooms will change the flavour, but in a good way and worth a try.
  • 2 tbsp plain or wholemeal flour
  • 1 litre vegetable or chicken stock
  • 3 leaves sage
  • 100 ml single cream or plant based alternative
  • salt and pepper to taste
  • 1 wedge Brie or plant based alternative
  • 1 tbsp mixed seeds

Instructions

  • Roughly chop your onion and halve your mushrooms, leave the garlic gloves whole and unpeeled if easier and put in a large roasting dish along with your sage leaves and coat with a generous glug of olive oil.  Season with a little salt and pepper to taste – bearing in mind you've salt in the stock still to be added. 
    olive oil for roasting , 1 large onion, 500 g white and/or chestnut mushrooms, 3 leaves sage, salt and pepper to taste, 4 cloves garlic
  • Now place your dish into a preheated, fan assisted oven at 200 degrees for 30 – 40 minutes. 
  • After 30 minutes the mushrooms should be just starting to brown, the garlic soft and onions beginning to caramelise around the edges – if not, cook for another 10 minutes.  But! don't let the onions or garlic brown too much as their sweetness will begin to turn bitter as they become over cooked.
  • At the end of the cooking time remove from the oven and sprinkle over the flour; stirring it round the pan and turning over the cooked vegetables – this will also give you a chance to find and squeeze the cooked garlic out of their shells if you'd left them on for the roast – discard the shells. The flour will stick lovingly to the veg and absorb all the delicious juices.  Then, empty the contents of the dish into a sturdy pan – making sure it's big enough to hold the veg, the stock and the cream.  Be sure to scrape all the gorgeous browned and intense juices from the bottom of the dish into the pot – this is what brings the added depth and umami sensation to this soup. 
    2 tbsp plain or wholemeal flour
  • Pour the hot stock over the roasted veg and bring to the boil.  This shouldn't take long as the stock and roasted veg will already be piping hot.  If left to cool bring back to the boil, and simmer for 5 minutes either way.
    1 litre vegetable or chicken stock
  • Take off the heat, leave for 5 minutes and then blend with a hand blender, or stick blender till smooth and creamy.  Stir in the cream and serve with your choice of fresh bread.  Don't forget to add your Brie for that extra special treat, resisting just a little longer as it begins to melt.  Or, alternatively serve with a drizzle of olive oil, pinch of salt, dusting of cracked pepper and sprinkling of toasted seeds if you prefer. 
    100 ml single cream or plant based alternative, 1 wedge Brie or plant based alternative, salt and pepper to taste
  • For more info we recommend – www.cheeseprofessor.com 
    1 tbsp mixed seeds