Velvety, cheesy and with just the right amount of mushroom essence – Mushroom, Potato and Brie Soup is perfect for mushrooms lovers or those who are just starting to love this little fungi.
Mushrooms. Mushrooms. Mushrooms. In the not so distant past, if a mushroom landed on my plate I would have gone running away in horror. Oh my have the times and my taste buds have changed! These days I’m much more open to tossing some mushrooms into a dish or in the case today this Mushroom, Potato and Brie Soup.
My friends at Marx Foods have another creative challenge up their sleeves, this time Shrooms for Soup Recipe Challenge. We were sent 3 varieties of dried mushrooms and tasked with turning it into soup. Easy, peasy right? Well since I’m new the mushroom world the first and only thing to came to mind was the mushroom barley soup my mom used to make a few times a year.
Insert my trip to Idaho, yes back to potato talk. The first night at James Hoff’s farm, amongst the multitudes of potato dishes sat one that caught my attention – yukon gold potatoes stuffed with brie and mushrooms. It was delicious. Creamy yukon golds, with melty brie and just a little hint of mushrooms. How can you go wrong? I knew instantly this would turn into one amazing soup.
I have one request though and I know this thought is running through your mind. Ignore the murky green/gray color going on! This is what happens when you mix mushroom stock with potatoes. This is real food, this is real color! Let’s concentrate on the taste, the velvety smooth texture of the pureed potatoes and creamy brie melted throughout. The little hints of mushroom essence as you slurp along and of course for added bonus, finished off with brie toast and truffle oil. This is a winner.
28oz yukon gold potatoes, peeled and cut into 1/2 inch dice
1 tablespoons fresh thyme
1 teaspoon kosher salt
additional salt and pepper to taste
7oz brie, divided
2oz dried trumpet mushrooms
1 small baguette, sliced into 1 inch rounds
truffle oil to finish
To make the stock:
In a medium stock pot, fill with the mushrooms varieties, onion, carrots and thyme. Fill with water until it covers everything. Cover and bring to a simmer over medium heat. Simmer for about 45 minutes to an hour or until the stock is fragrant and dark brown in color.
Discard the solids, press any extra liquid from them and store stock in an airtight container. Stock can be made 1-2 days in advance. Any extra can be kept frozen in ziptop bags.
To make the soup:
In a medium stock pot, over medium heat drizzle 1 tablespoon of olive oil and saute the leeks until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Pour in 3 cups of mushroom stock and the potatoes, cover and cook until the potatoes are fork tender - about 25 minutes.
Remove from heat and either with an immersion blender or in parts using a traditional blender, puree the soup until smooth.
Transfer back to the stock pot, turn the heat back to medium and stir in the fresh thyme, kosher salt and half the amount of brie. Stir in the soup until the brie has completely melted.
Add the dried trumpet mushrooms and simmer until rehydrated - about 10 minutes.
Taste and adjust seasoning with salt and pepper as needed.
While the soup is finished up, heat your oven to 350 degrees and lay out 6 baguette rounds on a rimmed baking sheet. Drizzle with a little bit of olive oil and toast in the oven for 3 minutes. Remove and top with remaining brie. Place back in the oven and toast for another minute or two or until the brie is completely melted.
To serve, ladle the soup in a bowl, top with a toasted brie round and drizzle with a small amount of truffle oil.