David Pruhs

City council member and radio host David Pruhs talks food and happenings in Fairbanks while on the air at KFAR.

David Pruhs isn’t just a Fairbanks City Council member, real estate agent and radio host, he’s also something of a food person.

Occasionally, others connected to the Fairbanks food and drink world and I will join him on air at KFAR 97.5 FM/660 AM to talk local happenings, food and drink and gauge the goings on of the city. The most recent venture included wine and spirits specialist Bruce Abbott, chef Chuck Lemke, Pruhs and me discussing the holiday table. In setting up the day, the host offered to bring in a soup he created that would fit in with the theme of the day — holiday eats and drinks. Abbott brought the wine, Pruhs the soup and Lemke and I offered our best takes on all of it.

And the soup, made with mushrooms, brie and blue cheese, was a hit. It’s something Pruhs created on his own like so many of us do — by tinkering in the kitchen. It was so good, I got the go-ahead to feature it here.

When it comes to soup, blue cheese isn’t the first dairy product that springs to mind. It’s usually one of those cheeses that divides the room, meaning you either love it or hate it. Here, it works wonderfully because you’re putting in so little it offers just a tangy hint. As powerful as a good blue can be, you’re using just enough to taste it in the soup, not to overwhelm the dish.

Thankfully, Pruhs isn’t one to stash a recipe, keeping it hidden away. That’s how it ended up here, for all of you to enjoy as well.

 

Brie And Blue Cheese Soup

Courtesy David Pruhs

1 1/2 cubes butter

2 yellow onions, diced

1 1/4 pounds mushrooms, diced (1 pound white, 1/4 pound crimini)

28 ounces chicken stock

1 pint heavy whipping cream

8 ounces brie, rind removed, cubed

4 ounces blue cheese

3 tablespoons soy sauce

3 tablespoons paprika

2 tablespoons dill weed

1/2 teaspoon fresh ground pepper

1/2 teaspoon pink Himalayan salt

Lemon juice from 1 lemon

1/2 cup flat leaf Italian parsley, sliced

 

In a Dutch oven, melt the butter. Add the diced onions. Cover and cook down, about 5-10 minutes.

Add the diced mushrooms, cover and let it sweat down, about 15 minutes.

Add the chicken stock, soy sauce and paprika. Cover and cook approximately 5-10 minutes.

Add the heavy cream and bring to a boil then simmer, covered, approximately 5 minutes.

Add the remaining ingredients, making sure the cheese melts before serving.