Mushroom and Brie Soup is a fall classic kicked up a notch with lots of creamy Brie cheese.  It’s perfect for a cozy dinner on the couch or a special first course for holiday meal.

Mushroom and Brie Soup is a comforting fall classic elevated to a whole new level with lots of luxurious Brie cheese ~ theviewfromgreatisland.com

The other night I was so wiped out by the end of the day that I couldn’t begin to think about dinner.  My husband sweetly went out and brought home the most delicious mushroom and Brie soup from the hot bar at the supermarket (who knew?) ~ I’ve never had it before and it was a wonderful surprise.  The empty take out container had barely hit the trash when I was already devising this recipe to share with you.

Mushroom and Brie Soup is a warm and cozy fall soup with tons of flavor! ~ theviewfromgreatisland.com

Canned cream of mushroom soup is a staple so many of us grew up with…you’ll be glad to hear that this homemade creamy mushroom soup bears no resemblance whatsoever to that stuff ;)

This thick soup could double as a delicious casserole base, too, making the cans obsolete forever.

Cream of Mushroom and Brie Soup ~ theviewfromgreatisland.com

This recipe starts with mushrooms, and lots of them.  About 1 1/2 pounds, to be exact.

It might sound like a lot, but they cook down dramatically.  I use my favorite dry roasting technique to reduce their moisture and concentrate all that wonderful flavor.  Just dust them off with a clean dishtowel and trim the stem ends.  Quarter them and lay them out on a dry baking sheet.  Roast at 400F for about 20-30 minutes, giving them a toss every now and then.  It’s truly amazing how ‘meaty’ mushrooms become when cooked this way.  As mine were roasting I could swear I smelled steak cooking.

TIP: Any time a recipe calls for sauteing mushrooms you can dry roast them.  It works in a dry skillet on the stove top, or in a hot oven.  Make sure they are free of moisture, and don’t add any oil or butter.

Making Mushroom and Brie Soup ~ theviewfromgreatisland.com

This soup is very easy to put together, and is one of those that will get better overnight, so feel free to make it ahead.

Mushroom and Brie Soup ~ theviewfromgreatisland.com

Besides the mushrooms, you’ll need Brie cheese, marsala wine, and fresh thyme.  A good chicken broth helps, along with a little butter and cream.  And with this cast of characters you can’t really go wrong.

Making a luxurious Mushroom and Brie Soup ~ theviewfromgreatisland.com

The ease of preparation belies how elegant and sophisticated this dish is.

Mushroom and Brie Soup is a creamy warming fall soup ~ theviewfromgreatisland.com

*recipe adapted from Closet Cooking

Mushroom and Brie Soup

Yield: serves 4-6

Ingredients

  • 1 1/2 pounds cremini mushrooms (use any variety you like)
  • 2 Tbsp unsalted butter
  • 2-3 large shallots, peeled and finely diced
  • 3 cloves garlic, finely chopped
  • 2 Tbsp flour
  • 1/2 cup Marsala wine
  • 2 cups chicken stock (or veggie stock)
  • 2 Tbsp fresh thyme leaves
  • salt and freshly cracked black pepper to taste
  • 1/2 cup heavy cream (or half and half)
  • 6 ounces Brie cheese, rind removed, cut in chunks

Instructions

  1. Set oven to 400F
  2. Brush the mushrooms with a clean dish towel to clean them, do not get them wet.
  3. Trim the stem ends, and then quarter the mushrooms. Put on a dry baking sheet and bake for 20-25 minutes, tossing them a couple of times. They will lose their moisture, shrink up, and brown.
  4. Meanwhile melt the butter in a large skillet and saute the shallots for 5 minutes, then add the garlic and saute another 5 minutes until the shallot has softened.
  5. Stir in the flour and cook, stirring, for a minute. Add the wine and stir to deglaze the pan.
  6. Add the stock, the mushrooms, and the fresh thyme, and bring up to a simmer. Turn down the heat, cover and gently simmer for about 15 minutes. Season to taste with salt and fresh cracked black pepper.
  7. Add the cream and the cubed Brie. Stir to melt the cheese.
  8. Puree the soup, in batches. Taste to adjust the seasonings, and add a bit more stock or water if it seems too thick.
  9. Serve with a garnish of sliced mushrooms and more fresh thyme.
http://theviewfromgreatisland.com/mushroom-and-brie-soup-recipe/

notes:

  • I prefer chicken stock in this soup, but you can also use beef or vegetable if you like.
  • My cute pumpkin soup bowls came from Cost Plus, but you can find similar ones on Amazon, here.
  • This soup reheats well, even in the microwave.

 

 

don’t forget to pin it!

Mushroom and Brie Soup is a luxurious twist on a fall classic ~ perfect for a casual dinner on the couch, or the start of a holiday meal ~ theviewfromgreatisland.com

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20 Responses to Mushroom and Brie Soup

  1. Allison says:

    How many does this serve?

  2. Fern says:

    This is amazing! My husband and I can’t stop eating it and so easy! The only thing that can make this better would be some homemade bread. The only change to the recipe is i used brie with truffles.

  3. The photos look amazing! And cheese in soup is always tasty, it sounds gorgeous :D x

  4. Susan Harrison says:

    Can’t wait to purchase these ingredients and make this soup! I usually look at your site and most often pin your recipes but this one is extra special…I adore mushrooms (shrooms in my kitchen). Presently, it is getting quite chilly outside and all I can think of is a bowl of this soup. some warm, crunchy bread, and a green salad. Yum! Please keep sharing your delicious recipes. Susan

  5. Omg I can practically taste this soup right now! Love love the Brie idea !!

    • Sue says:

      I’ve never used Brie in a recipe like this and I was really pleased with how easily it melted, and how the flavor comes through. Hope you try it!

  6. Susan says:

    I dearly love mushroom soups! What a great idea to add brie. Delish!

  7. This is too beautiful and divine for the words…the soup is definitely worth all of the calories.

  8. manu says:

    I’d die for cheese and this soup looks so creamy and deliciopus!
    love

  9. A cozy bowl of soup is just the kind of dinner I’ve been craving, and you’ve managed to pair all my favorite flavors in one fantastic meal!

  10. SallyBR says:

    Oh, this sounds wonderful! I already can see myself enjoying it in front of our fireplace…. sipping it slowly…. oops, now I see our dalmatian jumping into the scene and trying to steal it, bowl and all….

    ;-)

    maybe it’s best to enjoy it at the table

  11. Oh my goodness, this is so elegant, I think it could make a dinner party main course served with some delicious bread and a simple green salad. At the same time, I’m wising it was lunch!

  12. Boy-o-boy – this soup is for me – all day long I could eat this soup! Thank you very much for sharing! Sharing, pinning and pining!

  13. Wow! This soup is seriously speaking to me today! I can only imagine the magic that is mushrooms and brie together :) Will be trying this one!

  14. annie says:

    Brie is one of my favorite cheeses! In fact, this soup has many of my favorite goodies….thyme, shallots, oh my! I’m glad my husband doesn’t like mushrooms, so I can make this and NOT share it. Evil face emoji.

    • Sue says:

      You’re in luck Annie, because it keeps really well, and I think it would freeze well, too. Your hubby doesn’t know what he’s missing ;)

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