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!
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 (rice flour for gluten free)
- 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
- Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
- Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the flour and cook for 2 minutes.
- Add the wine and deglaze the pan.
- Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
- 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 brie and cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the brie and cream, letting the brie melt and pureeing.
Option: Saute the mushrooms in a pan with the onions instead of roasting them.
Option: Add 2 tablespoons white miso.
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: 
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You've done it again, mouth watering and a desire to try this soon!
This combo is amasing!!!
Thanks for sharing
this soup looks awesome Kevin- I would love huge bowl for lunch!
Oh this soup looks amazingly delish! A must try as I love mushrooms and brie!
Oh that looks good!!
Sounds like a winner. I love mushroom soups so this will be on the table soon.
Sounds delicious! I have everything on hand to make this, and am going to tomorrow! Thanks!
Holy awesome!! This soup sounds freaking heavenly!! Love the brie in there!
This sounds totally divine… will have to try it this weekend!
This looks like a big bowl of comfort!! Perfect for this snow day we're having!
That is one gorgeous bowl of soup Kevin! I adore mushrooms and could have a meal entirely of Brie so this is just perfect.
This looks perfect. I want to make some right now!
This is to die for! Brie in soup? Genius!
Now that a beautiful and decadent bowl of cream of mushroom Kevin!
Love the subtle decadence of this soup!!
Looks and sounds amazing!
I have some goat brie in the fridge that will be perfect for this! Totally making this today.
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!
What type of mushrooms did you use for this? I can't wait to make this, it sounds absolutely amazing
This soup looks incredible! Mushrooms and brie pair so beautifully together!
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.
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!!!
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…?
Anonymous: I like cremini mushrooms for this but regular white button mushrooms or even diced portobello would be good.
This looks amaaazing! 🙂
http://cafecraftea.blogspot.com
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
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!
Nancy Newcomb: I'm glad you enjoyed it!
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!
Would this soup freeze well?
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
Anonymous: Yes, you can freeze this soup!
Looks and sounds delicious from the ingredients. Can't wait to try it. Winter's coming.
Can you freeze this soup?
this soup is awesome! i followed the recipe as is and while making it i thought it may be a bit one dimensional so i had some bacon cooked and ready encase i needed it but it sure didn't! so i made BLTS to go with it! next time i will make it for dinner and add steamed asparagus after blending it and maybe top with a bit of crumbled bacon
dee dee mat: I am glad that you enjoyed it! Asparagus would be a wonderful addition!
What are your thoughts on adding cauliflower to this?
Anne: Cauliflower would go well in this! Once pureed it will add a nice texture to the soup!
Making this in the slow cooker as directed except not clear whether to add brie at the end with the cream or when I put everything in the crock pot
Do you remove the rind on the brie?
Natalie: You can remove the rind or leave it on. If you leave it on you can scoop the rind out once the brie has melted into the soup or just puree it into the soup!
This was really delicious and the flavor profile was rich and needed no adjusting. For the sake of getting less things dirty, I cooked the onions and mushrooms together in the pot. Thank you for sharing this recipe!
Mary: I'm glad you enjoyed it!
So good! We decided to add it to our list of the best vegetarian recipes http://www.listsforall.com/best-vegetarian-recipes/ Keep up the good work!
Found this on Pinterest & made this last night, it was delicious. I substituted the Brie for some Stilton left over from Xmas and was lovely. Thanks for the recipe 🙂
Becs Canuti: I'm glad you liked it! Blue cheese is amazing in it!
We're having a 12 person dinner party next month. Can this soup be made the day before and reheated?
Unknown: Yes, it can! Enjoy!
What a amazing Soup recipe! I am a fan of really nice mushroom soups and I will try out this recipe one day.
But I guess I will give Brie cheese a miss as I'm not confident that my taste bud will like that particular cheese flavour.
Thanks!
Could homemade beef stock be used for this soup, rather than vegetable or chicken stock?
Peg: Homemade beef stock is great in this! Enjoy!
Made this as written, but subbed low fat cream cheese for the brie and used unsweetened almond milk and it was soooo amazing!! Thank you for this yummy recipe!
So, this soup was outstanding. I already love mushroom soup, and adding Brie brought it to another level. I’ve also never tried roasting mushrooms prior to this. I like that they weren’t as slimy as they get when sautéing. I definitely suggest using tin foil and spraying that with oil before layering the mushrooms. I just sprayed oil over the tops of the mushrooms and almost didn’t get them off the pan.
My one and only conundrum was melting the Brie! I had it at a rolling simmer for over 20 minutes and it was still so chunky. Not like it had curdled, but just wasn’t melting. I don’t think melting before dumping in would work (I’m afraid this would be one big clump). I chose not to blend the soup because I like whole mushrooms, but I suppose that may have worked to minimize the chumminess of the cheese. Regardless, it tastes amazing. I just wished it had a nicer consistency.
Risakaye: I'm glad you enjoyed it! I love roasting mushrooms!
Brie usually melts pretty well. You might try slicing it thinly next time, say 1/4 inch thick slices. Otherwise it might be that that particular brand/type of brie just does not melt well. An option is to reserve half of the mushrooms, puree the soup, and then add the reserved mushrooms. This way you get a nice creamy and smooth soup with the texture of the whole mushrooms and the brie will be pureed.