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Creamy Roasted Mushroom and Brie Soup

Roasted Mushroom and Brie Soup
I am a huge fan of mushrooms and one of my favourite ways to enjoy them is in a cream of mushroom soup! The other day I found myself thinking that instead of using cream why not kick things up a bit and use brie to make the soup nice and creamy! I mean you really can't go wrong taking something that is already pretty amazing like a cream of mushroom soup and adding a nice cheese like brie! Of course I like to roast the mushrooms to caramelize them and bring out their flavour though they could just as easily be sauteed in the pan making this a one pot soup. After roasting the mushrooms you just need to throw them into the soup along with the brie and simmer for while before pureeing to the desired consistency. I have to say that this mushroom and brie soup is the best cream of mushroom soup that I have ever had and I will definitely be making it all the time from now on!

Roasted Mushroom and Brie Soup
So creamy and good!

Roasted Mushroom and Brie Soup
Roasted Mushroom and Brie Soup

Creamy Roasted Mushroom and Brie Soup

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4

A cream of mushroom soup with brie to make it extra creamy and good!



ingredients
  • 1 tablespoon oil
  • 1 1/2 pounds mushrooms, quartered
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour
  • 1/2 cup white wine (or broth)
  • 4 cups vegetable broth or chicken broth
  • 4 ounces brie, cut into 1 inch pieces
  • 1/2 cup milk or heavy cream
  • salt and pepper to taste
directions
  1. Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
  2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the flour and cook for 2 minutes.
  5. Add the wine and deglaze the pan.
  6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
  7. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

Slow Cooker: Implement steps 1-4, place everything except the cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the cream and pureeing.
Option: Saute the mushrooms in a pan with the onions instead of roasting them.
Option: Add 2 tablespoons white miso.
Nutrition Facts: Calories 287, Fat 18g (Saturated 9g, Trans 0), Cholesterol 46mg, Sodium 239mg, Carbs 14g (Fiber 2g, Sugars 6g), Protein 13g
Nutrition by: Nutritional facts powered by Edamam

33 comments:

Anonymous said...

You've done it again, mouth watering and a desire to try this soon!

manu said...

This combo is amasing!!!
Thanks for sharing

Heather Christo said...

this soup looks awesome Kevin- I would love huge bowl for lunch!

A SPICY PERSPECTIVE said...

Oh this soup looks amazingly delish! A must try as I love mushrooms and brie!

Reenie said...

Oh that looks good!!

Food Junkie said...

Sounds like a winner. I love mushroom soups so this will be on the table soon.

Kim Mancuso said...

Sounds delicious! I have everything on hand to make this, and am going to tomorrow! Thanks!

Katrina @ Warm Vanilla Sugar said...

Holy awesome!! This soup sounds freaking heavenly!! Love the brie in there!

Emma said...

This sounds totally divine... will have to try it this weekend!

Julie @ Table for Two said...

This looks like a big bowl of comfort!! Perfect for this snow day we're having!

Gwen said...

That is one gorgeous bowl of soup Kevin! I adore mushrooms and could have a meal entirely of Brie so this is just perfect.

Chrissy said...

This looks perfect. I want to make some right now!

Tieghan said...

This is to die for! Brie in soup? Genius!

Jeanette said...

Now that a beautiful and decadent bowl of cream of mushroom Kevin!

marla {Family Fresh Cooking} said...

Love the subtle decadence of this soup!!

Phoebe Lapine said...

Looks and sounds amazing!

sugarstuff said...

I have some goat brie in the fridge that will be perfect for this! Totally making this today.

Shelby Law Ruttan said...

Going on my grocery list is mushrooms and brie. I will be trying this soon (and won't be telling Grumpy there is brie in it). I can't wait, sounds delicious!

Anonymous said...

What type of mushrooms did you use for this? I can't wait to make this, it sounds absolutely amazing

Amanda @ Once Upon a Recipe said...

This soup looks incredible! Mushrooms and brie pair so beautifully together!

Amber said...

A very robust and earthy soup. I added a bit more cream because I like cream to be a prominent flavor. Couldn't really taste the brie, but it's probably because I don't have the palate :) Overall, would make again.

Anonymous said...

I am in Mushroom Soup heaven! Where did you come up with this genius idea?!!! I will never make mushroom soup again without adding Brie or Camembert. An incredible depth of flavor. THANK YOU THANK YOU THANK YOU!!!

Emily said...

I intensely dislike any soup that is not French Onion or Matzah ball. With that being said, I am making this tonight as soon as I get out of work...and about nine million other things I've found recipes for on your blog. Perhaps my pasta and frozen pizza days are over...?

Kevin Lynch said...

Anonymous: I like cremini mushrooms for this but regular white button mushrooms or even diced portobello would be good.

Vanessa T. said...

This looks amaaazing! :)

http://cafecraftea.blogspot.com

PhoofieMoMo said...

It is about time a mushroom soup is homemade and healthy. You got me at "wine", pahahaha. I will definitely make the soup. Thank you

Nancy Newcomb said...

This was FABULOUS! I used Triple Cream Brie with Wild Mushrooms from Trader Joe's and it made it all the better. Also did an extra 1/2 pound of mushrooms so I could throw them in at the end after emulsifying. I'll be making it again and again! Thanks, Kevin!

Kevin Lynch said...

Nancy Newcomb: I'm glad you enjoyed it!

beeneeful l said...

Omg!!! This soup was absolutely delicious. Shared it with my shroom loving co-workers and they are begging for more. Will be in my fav list for sure.
Thx so much for this recipe!

Anonymous said...

Would this soup freeze well?

Karen said...

Wow - made this for dinner last night and I am now eating it for lunch. Really delicious the next day. I had to do a few substitutes. I ate the brie I was planning to use for this so I subbed in cream cheese. I also had no thyme - so I used herbes de provence instead. Next time I will use brie and I bet it is even more delicious. Thanks

Kevin Lynch said...

Anonymous: Yes, you can freeze this soup!

Angie Waylett said...

Looks and sounds delicious from the ingredients. Can't wait to try it. Winter's coming.

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