Creamy Mixed Mushroom Soup with Baked Brie Cheese






1 Tbsp extra virgin olive oil
1 Tbsp butter
½ small white onion, finely chopped
½ leek, thinly sliced
1 cup cremini mushrooms, washed and thinly sliced
½ cup shiitake mushrooms, washed and thinly sliced
½ cup oyster mushrooms, washed and chopped
½ cup Portobello mushrooms, washed and chopped
¼ cup chanterelle mushrooms, washed and chopped (optional)
1 ½ Tbsp all-purpose flour
3 cup vegetable or chicken stock
1 cup dry white wine5 small Yukon gold potatoes, peeled and diced
½ cup whipping (35%) cream
½ cup Parmesan cheese, finely grated
4 bread sourdough, cut into ½-inch slices, toasted
60 g Brie cheese, sliced into 4 equal pieces
Salt and pepper, to taste
* Click to ingredient to choose one


Heat oil and butter in a large saucepan over medium-high heat, add onion and leek, and sauté for 5 minutes until the onions are softened and translucent. Add mushrooms and sauté for another 5 minutes.
Stir in flour, pour in stock and wine, and stirring constantly with a balloon whisk or wooden spoon until smooth.
Add potatoes and simmer for 30–40 minutes, until the potatoes are tender and soup is slightly thickened. (Stir occasionally to prevent soup from scorching or sticking to the bottom of the pot.)
Meanwhile, preheat broiler to high heat.
Add cream and Parmesan, remove from heat, and stir. Season with salt and pepper.
Ladle soup into 4 heat-proof bowls. Toast the bread in broiler, remove, add a slice of Brie on top, then place into each bowl. Put the soup under broiler for 1 minute, or until the cheese melts, and serve immediately.