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.