Recipe for Mushroom & Brie Bisque – Request from Jacksonville, FL WTS follower


Every so often we get requests for soup recipes from people all over the nation. The soup team researches the possibilities and attempts to come up with the most satisfying recipe to relay back to our soup-sribers. This week Dawn from Jacksonville, Florida writes, “I live in Jacksonville Florida and I am absolutely in love with The Loop’s Mushroom & Brie Bisque.  It has been real cold for us recently and I love to cook. Do you have a  recipe for the above mentioned soup…I would be forever grateful and it  would save me money and time if I didn’t have to go to the Loop on the  occasional days they serve this soup…as it is very popular and sells out  very fast. Thanks…your menu looks awesome! Wish I lived closer”….Sincerely, Dawn

We found a blog which conveyed a yummy recipe for just what Dawn is looking forward too. They claim it’s a winner and it looks like one too.  If all go’s well we have succeeded in “connecting soup to it’s people!”

Mushroom Brie Bisque

Meal type Cheese, Mushrooms, Shallots
Season Fall, Winter


  • One bunch green onions, white part only, chopped
  • 1/4 C minced shallots
  • 1 1/2 cups fresh, thinly sliced mushrooms
  • 2 tablespoons butter
  • 1/2 C sherry
  • 6 cups beef stock
  • 2 cups half-and-half
  • 6 ounces Brie cheese, rind removed
  • 2 tablespoons cornstarch (more, or less, depending on how thick you want the soup)
  • 2 tablespoons water to mix with cornstarch
  • 1/2 teaspoon cayenne pepper or hot Indian chili pepper (preferred, but not easily located)
  • 1/4 teaspoon nutmeg


1 Sauté onions, shallots and mushrooms in butter.
2 Add sherry and beef stock.
3 Simmer for at least 10 minutes.
4 Add the cream and cheese.
5 Simmer the soup, whisking until the cheese melts and is smooth.
6 Mix cornstarch with water and whisk into the soup to thicken.
7 Bring to a soft rolling boil and remove from the heat.
8 Add pepper, nutmeg and salt at this time.

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