Creamy Brie and Fresh Mushroom Soup Recipe with Riesling or Syrah

FreshMushroomSoup April 1

Meet Your Rainy Day Remedy

April showers might bring May flowers, but in the meantime the rainy weather can get a touch depressing. While you’re waiting for the beautiful buds to bloom, cheer yourself up with a bowl of comforting Canadian Creamy Brie and Fresh Mushroom Soup. This deliciously hearty recipe will melt the blues away.

While you’re sipping your soup at home, have a glass of wine and watch the rain come down. I recommend a zesty and zingy Riesling like Gunderloch Fritz’s Riesling, or the extra dry Sol de Andes Reserva Especial Syrah to balance out the wet rain. Relax and enjoy – sunny skies are around the corner!  Gunderlock-Fritz-Riesling

Creamy Brie and Fresh Mushroom Soup

3 cups (750 ml) thinly sliced fresh mushrooms
½ cup (125 ml) chopped onion
1 tbsp (15 ml) chicken broth mix
1 cup (250 ml) water or
1 cup (250 ml) chicken broth
¼ cup (60 mg) butter
¼ cup (60 ml) all-purpose flour
Pinch of poultry seasoning
3 cups (750 ml) Milk
Salt and pepper, to taste
6 oz (180 g) thinly sliced Canadian Brie* cheeseSol De Andes Reserva Especial Syrah


In medium saucepan, combine mushrooms, onion, broth mix, or chicken broth, and water. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes.

In large saucepan, melt butter. Blend in flour and poultry seasoning. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in undrained mushroom mixture. Add salt and pepper to taste.

To serve, divide Canadian Brie cheese among four soup bowls; top with hot soup. Stir melted cheese through soup.

You’ll find more wine and cheese pairings here as well as in the wine matcher.

You also might enjoy this Google + video wine and cheese tasting via social media.



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