Mushroom and Brie Soup is a classic creamy mushroom soup kicked up a notch with lots of luxurious Brie cheese. It’s perfect for a cozy dinner on the couch or a special first course for a holiday meal.
This delicious mushroom and Brie soup was inspired by my supermarket hot bar!
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.
no cans were used in this creamy mushroom and Brie soup!
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 😉
BTW this thick soup could double as a delicious casserole base, too (I’m looking at you Favorite Green Bean Casserole from scratch!)
ingredients for mushroom Brie soup
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.
- mushrooms
- Brie cheese
- butter
- shallots and garlic
- flour
- wine
- I use marsala wine which is a fortified wine that goes wonderfully with mushrooms.
- stock
- use chicken like I do or you can use your favorite veggie stock to keep this soup vegetarian.
- thyme
- cream
- salt and pepper
I dry roast my mushrooms for maximum flavor!
1 1/2 pounds of mushrooms 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. It really comes through in this mushroom and Brie soup.
- 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!
Any time a recipe calls for sautéing 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.
choosing the right cheese for mushroom and Brie soup
There is no need to spring for super expensive cheese for this mushroom soup recipe. A super ripe cheese will add a pungent flavor to the soup, which you may or may not like. I go for an inexpensive Brie that is still quite fresh.
I do slice off the rind, but you can leave a little bit on for extra flavor if you like (but remember the rind will not melt into the soup like the cheese will.)
make this soup ahead
The ease of preparation belies how elegant and sophisticated this dish is. It’s one of those soups that will get better overnight, so feel free to make it ahead. When you’re ready to serve, be sure you reheat it gently. Too much heat can curdle the cheese, so be careful.
you can never have too many comforting soup recipes
Mushroom and Brie Soup
Ingredients
- 1 1/2 pounds cremini mushrooms, or 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
- Preheat oven to 400F
- Brush the mushrooms with a clean dish towel to clean them, do not rinse them.
- 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.
- 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.
- Stir in the flour and cook, stirring, for a minute. Add the wine and stir to deglaze the pan.
- 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.
- Add the cream and the cubed Brie. Stir to melt the cheese.
- Puree the soup, in batches. Taste to adjust the seasonings, and add a bit more stock or water if it seems too thick.
- Serve with a garnish of sliced mushrooms and more fresh thyme.
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.
Nutrition
I tweaked it here and there, but it was delicious! I added considerably less bree, and it was still very decadent!
This soup sounded like a brilliant idea and turned out to be even better than it sounded. Just lovely!
Used Better Than Bouillon mushroom for the stock. So good.
I just made this it is so delicious everything I had hoped it would be! Only thing I added was some truffle mouse I had been given just added depth of the umami flavor! Thank you I’ll be making this again!
Tasty and very easy. Wouldn’t have thought of using Brie. Thanks
And of course you can experiment with other soft cheeses for really nice results.
Made this last night and it was perfect and so easy! Creamy mushroomy bliss.