Mushroom and Brie Soup Recipe

The Mushroom and Brie Soup is a truly comforting and elegant dish that pairs the earthy richness of roasted mushrooms with the creamy, luxurious melt of Brie cheese. This soup is perfect for cozy evenings, offering a velvety texture and complex flavors that make it feel both sophisticated and deeply satisfying. Whether you’re craving something warm after a chilly day or want to impress guests with a unique soup, this Mushroom and Brie Soup will quickly become your new favorite in the kitchen.

Ingredients You’ll Need

Gathering simple, high-quality ingredients is key to making a Mushroom and Brie Soup that tastes like it came from a gourmet kitchen. Each component brings its own magic—earthy mushrooms, aromatic shallots, and velvety Brie all work together to create depth and richness in every spoonful.

• 1 1/2 pounds cremini mushrooms (or any variety you like): Roasting these intensifies their natural flavor for a deep, savory base.
• 2 Tbsp unsalted butter: Adds silkiness and helps soften the shallots without overpowering the mushrooms.
• 2-3 large shallots (peeled and finely diced): Their subtle sweetness complements the garlic and mushrooms perfectly.
• 3 cloves garlic (finely chopped): Infuses the soup with a gentle, aromatic depth.
• 2 Tbsp flour: Used to thicken the soup and create that wonderfully smooth texture.
• 1/2 cup Marsala wine: Adds a hint of sweetness and complexity while deglazing the pan.
• 2 cups chicken stock (or veggie stock): Provides a flavorful, savory liquid to build the soup’s body.
• 2 Tbsp fresh thyme leaves: Fresh herbs are essential for brightness and a touch of earthiness.
• Salt and freshly cracked black pepper to taste: Balances and enhances all the flavors.
• 1/2 cup heavy cream (or half and half): Makes the soup decadently creamy without overpowering the other ingredients.
• 6 ounces Brie cheese (rind removed, cut into chunks): The star ingredient—melts into the soup for a silky, cheesy finish.

How to Make Mushroom and Brie Soup

Step 1: Roast the Mushrooms

Preheat your oven to 400°F. Clean the mushrooms gently with a dish towel—avoid washing them with water to keep them from getting soggy. Trim the stems and quarter the mushrooms, then spread them on a dry baking sheet. Roast for 20-25 minutes, tossing occasionally until they shrink and develop a beautiful browned caramelization. Roasting concentrates the mushrooms’ flavor, which is essential for this soup’s depth.

Step 2: Sauté Shallots and Garlic

While your mushrooms roast, melt the butter in a large skillet. Add the finely diced shallots and sauté for about 5 minutes until soft and translucent. Then add the chopped garlic and cook for another 5 minutes. This slow cooking brings out the sweetness and smooths the pungency of the garlic, laying a fragrant foundation for the soup.

Step 3: Build the Soup Base

Sprinkle the flour over the softened shallots and garlic, stirring continuously for a minute to cook out the raw taste. Pour in the Marsala wine to deglaze the pan, scraping up any tasty bits stuck to the bottom. Let the wine reduce slightly, which will boost the soup’s complexity with subtle sweet notes.

Step 4: Simmer with Stock, Mushrooms, and Thyme

Now add the roasted mushrooms, chicken or vegetable stock, and fresh thyme leaves. Bring everything to a gentle simmer, then cover and cook for about 15 minutes to meld the flavors. This simmering step allows the herbs to infuse the broth and the mushrooms to impart their rich essence into the liquid.

Step 5: Add Cream and Brie

Turn off the heat and stir in the heavy cream and chunks of Brie cheese. Stir gently until the Brie melts smoothly into the soup, creating a luscious texture that makes every spoonful feel indulgent and comforting.

Step 6: Puree and Adjust Seasoning

Carefully puree the soup in batches until velvety smooth, or use an immersion blender in the pot. Taste to adjust seasoning with salt and pepper as needed. If your soup feels too thick, add a splash of stock or water to reach your preferred consistency—all about making it perfect for you.

How to Serve Mushroom and Brie Soup

Garnishes

Top your Mushroom and Brie Soup with a few extra slices of sautéed mushrooms and a sprinkle of fresh thyme to add a fresh, herbal note and a beautiful presentation. A drizzle of cream or a few crumbles of Brie on top can elevate the look and add a little extra decadence.

Side Dishes

This soup pairs wonderfully with crusty artisan bread for dipping or a light green salad dressed with lemon vinaigrette to balance the richness. For a heartier meal, serve alongside a roasted vegetable medley or a savory tart to complement but not overpower the soup’s flavor.

Creative Ways to Present

For a party or special occasion, serve the Mushroom and Brie Soup in small, elegant cups or mini pumpkin bowls to wow your guests. Adding a swirl of truffle oil or a dash of smoked paprika can add a unique twist and deepen the flavor profile for adventurous eaters.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Mushroom and Brie Soup to an airtight container and store it in the refrigerator for up to 3 days. The flavors meld beautifully as it rests, so leftovers might taste even better the next day.

Freezing

This soup freezes well! Pour cooled soup into freezer-safe containers or bags, leaving some room for expansion. Freeze for up to 2 months. Note that cream-based soups can sometimes change texture after freezing, but a vigorous stir or gentle reheating helps restore creaminess.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If it’s too thick after storing, add a splash of stock or water to loosen it up. Avoid boiling to preserve the smooth texture and delicate flavors of the Mushroom and Brie Soup.

FAQs

Can I use other types of mushrooms for this soup?

Absolutely! Cremini mushrooms are great, but you can mix in shiitake, portobello, or button mushrooms for varied texture and flavor. Just keep in mind that each type may bring slight differences in earthiness and sweetness.

Can I substitute Brie cheese with another type of cheese?

While Brie adds a unique creaminess and subtle flavor, you can experiment with camembert or even a mild goat cheese for a different touch. Avoid very strong cheeses as they might overpower the delicate mushroom flavors.

Is there a vegetarian version of this Mushroom and Brie Soup?

Yes, simply use vegetable stock instead of chicken stock to keep it fully vegetarian without losing flavor. The mushrooms and herbs provide plenty of richness to make it satisfying.

How can I make this soup vegan?

To make the soup vegan, swap the butter for olive oil, use vegetable broth, replace cream with a plant-based alternative like coconut cream or cashew cream, and omit the Brie or use a vegan cheese alternative. The roasted mushrooms will still give it great depth of flavor.

What can I do if my soup is too thick?

If you find the Mushroom and Brie Soup too thick after pureeing, simply stir in additional stock or water to thin it out. Adjust gradually until you reach your desired creaminess and consistency.

Final Thoughts

I truly encourage you to try making this Mushroom and Brie Soup at home. It’s a dish that feels special yet approachable, with every step building rich, comforting flavors that feel like a big warm hug in a bowl. Whether for an everyday meal or a cozy dinner party, it’s sure to become one of those dishes you reach for again and again.

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