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Mushroom and Brie Soup Recipe

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3.9 from 9 reviews

This rich and creamy Mushroom and Brie Soup combines roasted cremini mushrooms with sautéed shallots, garlic, and fresh thyme, all blended into a velvety, decadent soup enhanced by smooth Brie cheese. It’s the perfect cozy dish for mushroom lovers seeking a luxurious yet simple homemade soup.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Mushroom Preparation

  • 1 1/2 pounds cremini mushrooms (or any variety you like)

Soup Base

  • 2 Tbsp unsalted butter
  • 2-3 large shallots (peeled and finely diced)
  • 3 cloves garlic (finely chopped)
  • 2 Tbsp flour
  • 2 1/2 cups chicken stock (or vegetable stock)
  • 2 Tbsp fresh thyme leaves
  • Salt and freshly cracked black pepper to taste

Finishing Ingredients

  • 1/2 cup heavy cream (or half and half)
  • 6 ounces Brie cheese (rind removed, cut into chunks)

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the mushrooms.
  2. Prepare Mushrooms: Clean the mushrooms by brushing them with a clean dish towel — avoid rinsing to maintain flavor and texture. Trim the stem ends and quarter the mushrooms.
  3. Roast Mushrooms: Spread the quartered mushrooms on a dry baking sheet. Roast in the preheated oven for 20-25 minutes, tossing a couple of times during cooking so they brown evenly and lose moisture.
  4. Sauté Aromatics: While mushrooms roast, melt butter in a large skillet over medium heat. Add the finely diced shallots and sauté for about 5 minutes until softened. Then add chopped garlic and cook for another 5 minutes to develop flavor without browning.
  5. Add Flour and Deglaze: Stir in the flour to the sautéed shallots and garlic, cooking for about 1 minute to remove raw flour taste. Slowly add a splash of stock to deglaze the pan, scraping up any browned bits to enrich the flavor.
  6. Combine and Simmer: Pour in the remaining stock along with the roasted mushrooms and fresh thyme. Bring the soup up to a simmer, then reduce the heat to low, cover, and gently simmer for 15 minutes to meld the flavors. Season with salt and freshly cracked black pepper to taste.
  7. Add Cream and Brie: Stir in the heavy cream and cubed Brie cheese, allowing the cheese to melt and create a smooth, creamy texture.
  8. Puree Soup: Carefully puree the soup in batches using a blender until silky and smooth. Adjust seasoning if needed and add a bit more stock or water if the soup is too thick.
  9. Serve: Ladle the creamy mushroom soup into bowls and garnish with sliced mushrooms and fresh thyme for an elegant touch.

Notes

  • Do not rinse mushrooms with water; brushing keeps their flavor intact.
  • Using chicken stock adds richness, but vegetable stock works well for a vegetarian option.
  • Adjust cream amount to taste for desired soup richness.
  • Pureeing makes the soup smooth, but you can leave some texture by blending less.
  • For extra garnish, sauté some mushroom slices until golden and crispy.
  • Brie rind is removed to prevent bitterness in the soup.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://iamstarved.com/mushroom-and-brie-soup-recipe/