Mushroom and Brie Soup

Mushroom and Brie Soup ~

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 holiday meal.

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

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.

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

no cans were used in this creamy mushroom 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 😉

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

Cream of Mushroom and Brie Soup ~

this mushroom soup 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 ~

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
  • butter
  • shallots
  • garlic
  • flour
  • wine
  • chicken stock
  • thyme
  • cream
  • Brie cheese
  • salt and pepper
Mushroom and Brie Soup ~

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

Making a luxurious Mushroom and Brie Soup ~

make this soup ahead

This is 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.

Mushroom and Brie Soup is a creamy warming fall soup ~

you can never have too many comforting soup recipes

Mushroom and Brie Soup ~
3.85 from 117 votes

Mushroom and Brie Soup

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 holiday meal. 
Course Soup
Cuisine American
Cook Time 45 minutes
Total Time 45 minutes
Yield 6 servings
Calories 302kcal
Author Sue Moran


  • 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


  • Set oven to 400F
  • Brush the mushrooms with a clean dish towel to clean them, do not get them wet.
  • 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.

Cook’s 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.
*recipe adapted from Closet Cooking


Calories: 302kcal | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 311mg | Potassium: 720mg | Fiber: 1g | Sugar: 6g | Vitamin A: 690IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
email sign up prompt

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    October 24, 2021 at 4:23 pm

    5 stars
    Just made to tonight with baby Bella mushrooms, and it turned out fantastic. Will definitely make it again

  • Reply
    Suzanne Cappello
    October 10, 2021 at 2:27 pm

    4 stars
    Once had the pleasure of mushroom Stilton crepes The combo was heavenly. I am going to make your recipe and substitute Stilton for the Brie.

  • Reply
    September 26, 2021 at 3:56 am

    5 stars
    I made this recipe yesterday for dinner. There was not a drop left! The recipe is easy to make and can be done ahead, in steps. The flavor is rich and “mushroomy” and the Marsala adds a distinctive touch. I served the soup with warm, freshly baked, whole grain sour dough bread, and a green salad with a bright lemon vinaigrette.
    Thanks, Sue, for this terrific recipe. I will make it many times this autumn and winter and so will the guests I served it to…they all asked for the recipe.

  • Reply
    Doug Godbey
    June 17, 2021 at 9:22 pm

    5 stars
    I had this soup at our local pub. The soup. paired with a Dubliner toasted cheese sandwich was an accidental surprise, but delicious combination. The King of the pairing was the soup! Now that I have the recipe, I’m going to make it for myself and my wife! Wowser! This stuff is GOOD!

  • Reply
    May 22, 2021 at 8:35 am

    Can I make the base a day ahead and refrigerate overnight then add the brie and cream when I reheat it?

  • Reply
    February 9, 2021 at 1:36 pm

    5 stars
    Easy & absolutely divine! Used triple Brie cream and added slightly less bc of richness and mix of portobello mushrooms.

    • Reply
      Sue Moran
      February 9, 2021 at 5:23 pm

      triple cream Brie…mmmmmmm 🙂

  • Reply
    Jeannine Burke
    November 11, 2020 at 2:18 pm

    5 stars
    This soup was so delicious, it was creamy, smooth and rich. I had some Brie that I didn’t cate for, but when I used it in this soup, it was awesome. This one will definitely be on repeat.

    • Reply
      November 11, 2020 at 2:57 pm

      Thanks so much for you feedback, it means a lot 🙂

    • Reply
      Joanie Krajewski
      January 9, 2021 at 4:56 am

      5 stars
      I’ve never dry roasted mushrooms and now I will all the time! I tried this only because we had left over Brie from a holiday charcuterie board. This was SO good, especially on a cold winter evening. Thank you for sharing!

  • Reply
    November 3, 2020 at 10:32 am

    5 stars
    All ur recipes are awesome and so happy to have found u. I cannot wait to make this wonderful sounding mushroom soup but I wonder if it’s ok to add small potatoes. Do u think it could ruin the dish?

    • Reply
      November 3, 2020 at 10:45 am

      I think if the potatoes appeal to you then go for it. It will just make the soup a little heartier.

  • Reply
    Lynn Spencer
    November 3, 2020 at 9:10 am


    I do believe this soup is probably my love language! Brie and Mushrooms! Pure Bliss. Thanks for the recipe.


    • Reply
      November 3, 2020 at 10:46 am

      haha! Well put 🙂

  • Reply
    Suzanne Jonker
    September 19, 2020 at 6:55 am

    Can’t wait to try this Brie and Mushroom soup! A perfect use for the 24 ounce package of creminis from Costco!

    • Reply
      September 19, 2020 at 7:47 am

      Haha, totally, this soup can take all you’ve got!

1 2 3 4

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!