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Mushroom and Brie Soup

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Mushroom and Brie Soup ~ theviewfromgreatisland.com

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 ~ theviewfromgreatisland.com
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3.35 from 66 votes

Mushroom and Brie Soup


  • 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.


  • 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 pin.

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    Leave a Reply

  • Reply
    Barbara L Sample
    October 10, 2019 at 8:51 am

    Hi – can you make a suggestion for replacing the flour? Would Corn Starch work, or would it interfere with the texture? Or Arrowroot ? Would Arrowroot interfere with the flavor? Thanks – anxious to try this.

    • Reply
      October 10, 2019 at 9:03 am

      One of my favorite ways to thicken soups is to stir in a little instant mashed potato flakes in at the last minute. I think of cornstarch and arrowroot more for sauces and gravies because they create sort of a glossy appearance.

      • Reply
        Barbara L Sample
        October 10, 2019 at 2:09 pm

        Thank you! I had never considered that. I’ll definitely use them for this recipe & several others that have vexed me. As usual, you’re a wealth of wisdom. :-)

  • Reply
    Leslie Crandol
    October 7, 2019 at 8:51 am

    Do you use sweet of dry marsala?

    • Reply
      October 7, 2019 at 8:58 am

      I always use dry fortified wines.

  • Reply
    Garrett L Brown
    June 25, 2019 at 9:58 am

    I just had Mushroom and Brie soup for the first time from the cafeteria at work (Wolfgang Puck), and immediately had to find a recipe to make it myself. I cant wait to try this, thanks!

    • Reply
      June 25, 2019 at 12:10 pm

      It sounds like you’ve got a pretty great work cafeteria! Hope you love this soup :)

  • Reply
    September 7, 2018 at 3:08 am

    WOW!! This sounds absolutely wonderful. Out to buy Mushrooms and Brie as soon as the Market opens. Soup for dinner tonight. :)

  • Reply
    Jo Warren
    February 6, 2018 at 8:31 pm

    Thanks so much for this recipe! I had bought some baby Bellas at the store and was trying to think of ways to use them up. I had thought of soup but none of my cookbooks had much about mushroom soup and looking on the internet did not inspire me to cook. I was just going to wing it when I read your article. I hadn’t thought about dry roasting the mushrooms but that would intensify the flavor and the brie, oh yum! Can’t wait to get in the kitchen.

    • Reply
      February 6, 2018 at 10:01 pm

      Let me know how it goes Jo :)

  • Reply
    Ruth Petrucci
    December 23, 2017 at 5:24 pm

    I am making this soup tomorrow for Christmas on Monday, I have just one question did you set aside some mushrooms for the garnish or did you pull them from soup before you puréed it. Can’t wait to taste it. Thank you for sharing. Merry Christmas

    • Reply
      December 23, 2017 at 5:27 pm

      I usually set aside a few cooked mushrooms for the garnish, Ruth, they look so pretty, Good luck with the soup!

  • Reply
    December 6, 2017 at 5:23 pm

    Enjoying my first bowl of the stove – so good! The flavor is perfection!

    • Reply
      December 6, 2017 at 6:04 pm


  • Reply
    Chris H
    September 10, 2017 at 7:37 pm

    Love your recipes and beautiful pics! Can’t wait to make this, but one question. Ingredients say rind removed on Brie, but I swear I see rinds on the brie in the photo. By rind, do you mean just the rim or all the “skin”, on all sides? Thanks in advance!

    • Reply
      September 10, 2017 at 7:50 pm

      It’s kind of up to you and what you like, Chris…I think in the photos you see that I left a bit of the rind on, but I would remove the toughest outer edges.

      • Reply
        Chris H
        September 12, 2017 at 9:49 pm

        Thanks so much!!!

  • Reply
    September 9, 2017 at 8:06 pm

    Do you puree in blender, food provessor or hand held? Does the cheese “clog up” the equipment?

    • Reply
      September 9, 2017 at 8:14 pm

      Hi Debbie ~ I pureed the soup in my Cuisinart food processor, and I did it after the cheese had melted. But you could definitely add the cheese after pureeing.

  • Reply
    December 20, 2016 at 7:28 pm

    How many does this serve?

  • Reply
    December 1, 2016 at 2:29 pm

    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.

    • Reply
      December 1, 2016 at 2:50 pm

      Oh wow, Brie with truffles? You just made me very hungry!

  • Reply
    Jules @ WolfItDown
    December 1, 2016 at 1:20 pm

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

  • Reply
    Susan Harrison
    December 1, 2016 at 12:37 pm

    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

    • Reply
      December 1, 2016 at 12:54 pm

      Thanks for your support and enthusiasm, Susan :)

  • Reply
    2 sisters recipes
    December 1, 2016 at 12:34 pm

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

    • Reply
      December 1, 2016 at 12:55 pm

      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!

  • Reply
    November 30, 2016 at 10:01 am

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

  • Reply
    Angie@Angie's Recipes
    November 29, 2016 at 11:34 am

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

    • Reply
      November 29, 2016 at 1:31 pm

      You could definitely do this without the cream, but not without the Brie ;)

  • Reply
    November 29, 2016 at 1:43 am

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

  • Reply
    Laura | Tutti Dolci
    November 28, 2016 at 11:10 pm

    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!

  • Reply
    Lea Ann (Cooking on the Ranch)
    November 28, 2016 at 3:29 pm

    Wow pinning this one!

  • Reply
    November 28, 2016 at 12:22 pm

    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

  • Reply
    Chris Scheuer
    November 28, 2016 at 9:58 am

    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!

  • Reply
    Tricia @ Saving room for dessert
    November 28, 2016 at 9:28 am

    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!

  • Reply
    Jennifer @ Seasons and Suppers
    November 28, 2016 at 8:52 am

    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!

  • Reply
    November 28, 2016 at 8:16 am

    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.

    • Reply
      November 28, 2016 at 8:17 am

      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 ;)