Cream of mushroom soup with Sherry and Brie

Time 1 hour
Yields Serves 10
Cream of mushroom soup with Sherry and Brie

Melt the butter in a 4 1/2--quart pan over low heat. Add the onion, celery, garlic, thyme and mushrooms, then saute till onions are translucent, about 5 minutes, stirring often.


Add the artichoke hearts and cook for 3 minutes until heated through.


Add the Sherry and Brie and continue to cook, stirring often, for 2 minutes, until the Brie melts.


Add the chicken stock and bring to a boil.


Make a roux by stirring the butter and flour together in a small saucepan and cooking over low heat for about 8 minutes. Add the roux to the soup slowly to prevent lumps from forming and cook for 10 minutes until the soup thickens.


Add the cream and white pepper and simmer for 5 minutes more.

Requested by Jackie Haddox. At the Newport Beach Marriott Hotel, the soup is presented in individual bowls with little toques of puffed pastry, a homage to hotel food of the past when “en croute” was often added to menu items to gussy them up. (Cut puff pastry circles an inch wider than the bowls, brush both sides with egg wash, place on each bowl of soup and bake until golden brown.) To simplify, top instead with a French-bread crouton.

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