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Mushroom and Brie Soup Recipe

Mushroom and Brie Soup Recipe
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★★★★★

5.3 from 16 reviews

This rich and creamy Mushroom and Brie Soup combines roasted cremini mushrooms with aromatic shallots, garlic, Marsala wine, and fresh thyme. Finished with decadent Brie cheese and cream, it’s a luxurious yet comforting soup perfect for cozy dinners or special occasions.

Ingredients

Scale

Mushrooms

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

Aromatics & Base

  • 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

Finishing Ingredients

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

Instructions

  1. Preheat and Prepare Mushrooms: Preheat your oven to 400°F. Brush the mushrooms gently with a clean dish towel to remove any dirt; avoid washing them directly with water. Trim the stems and quarter the mushrooms.
  2. Roast Mushrooms: Spread the mushrooms in a single layer on a dry baking sheet. Roast for 20-25 minutes, tossing occasionally, until they have shrunk, lost moisture, and browned nicely.
  3. Sauté Shallots and Garlic: While mushrooms roast, melt the butter in a large skillet over medium heat. Add shallots and sauté for 5 minutes until softened. Add the garlic and cook for another 5 minutes, stirring frequently.
  4. Add Flour and Deglaze: Stir in the flour and cook it for about one minute to remove the raw flavor. Pour in the Marsala wine and stir well to deglaze the pan, scraping up any browned bits.
  5. Simmer Soup Base: Add the chicken or vegetable stock, roasted mushrooms, and fresh thyme to the skillet. Bring the mixture up to a simmer, then reduce heat to low, cover, and let it cook gently for about 15 minutes. Season with salt and freshly cracked black pepper to taste.
  6. Add Cream and Brie: Stir in the heavy cream and chunks of Brie cheese, allowing the cheese to melt smoothly into the soup.
  7. Puree and Adjust: Carefully puree the soup in batches in a blender or using an immersion blender until smooth and creamy. Taste and adjust seasoning if needed, adding more stock or water to reach your preferred consistency.
  8. Serve: Ladle the finished soup into bowls and garnish with sliced mushrooms and additional fresh thyme leaves for an elegant presentation.

Notes

  • Use a dry towel to clean mushrooms instead of rinsing to prevent excess moisture which can dilute the soup’s flavor.
  • Marsala wine can be substituted with dry sherry or white wine if unavailable.
  • For a vegetarian version, choose vegetable stock instead of chicken stock.
  • Adjust cream quantity to make the soup lighter or richer according to preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove.

Nutrition

Keywords: mushroom soup, brie soup, creamy mushroom soup, roasted mushroom soup, easy mushroom soup, fall soup recipe

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