Creamy Mushroom Brie Soup
User Reviews
5
Creamy Mushroom Brie Soup
Description
This soup starts by sautéing diced celery and onion in butter until translucent, then adding sliced mushrooms and cooking until they release their liquid and begin browning. Garlic and thyme complement the mushrooms, while optional cayenne and allspice provide a subtle spicy warmth. The mixture is deglazed with dry sherry (or an apple cider vinegar-water substitute) to add acidity and depth.
Vegetable broth is added and brought to a boil, then the soup is partially pureed or left chunky using different methods depending on texture preference. Brie cheese, with rind removed, is incorporated with half and half and heavy cream for a velvety finish. The soup is garnished with fresh parsley and chopped green onion.
The result is a luxurious mushroom soup that can be served as a side or an entrée, delivering a creamy mouthfeel layered with savory mushrooms and nuanced spice. Adjust texture by choosing to puree fully, partially, or include sautéed mushroom slices for variety.
This recipe yields about four small servings or two entrée portions. Using room temperature dairy ingredients helps them blend smoothly into the hot soup. The soup can be tailored to personal texture preferences while maintaining its characteristic mushroom and brie flavor combination.
Ingredients
- ¼ cup celery diced
- ⅓ cup onion diced
- 1 TBSP butter
- 8 oz cremini mushroom or baby bella, sliced
- 4 oz white button mushrooms, sliced
- ⅛ tsp salt
- 4 cloves garlic (smashed and minced)
- ⅛ tsp thyme or 1/4 tsp fresh, dried
- cayenne pepper a pinch, optional
- allspice a pinch
- black pepper to taste, any additional salt
- salt to taste, any additional salt
- ¼ cup dry sherry (or 1/8 cup apple cider vinegar + 1/8 cup water)
- 2 cups vegetable broth
- 1 cup half and half
- 8 oz Brie cheese rind removed
- ¼ cup heavy cream
- parsley fresh or dried parsley, chopped green onion, for garnish
- green onion fresh or dried parsley, chopped green onion, for garnish
Instructions
- First set out your dairy so they can begin to reach room temperature. This way you won't be adding cold cream + brie to hot soup and the soup will cook a bit faster.
- In a large pot, melt 1/2 tablespoon of butter and saute celery and onion until tender and translucent.
- Add 12 oz of your favoite mushrooms [wild or domestic] and another 1/2 tablespoon of butterl.
- Once the mushrooms begein to give up a bit of their liquid, add pinch of salt and the garlic.
- Cook for a few minutes to brown the mushrooms.
- I then scooped out 1/2 cup of cooked mushrooms from the pot to add to the soup later, if you'd prefer to puree all the mushrooms, feel free to leave them in. See notes below for three different texture options.
- Next add 1/8 tsp dried thyme [or 1/4 tsp fresh!] as well as a pinch of optional cayenne and allspice [I love the combo!]
- Add 1/4 cup dry sherry *or* 1/8 cup apple cider vinegar and 1/8 cup water [as a sherry substitute'] and bring to a boil on medium high.
- Next add 2 cups veg broth and cup half and half and bring back up to a boil, then reduce heat and simmer on medium-low for about 10 minutes.
- Blend using an immersion blender until smooth then add reserved mushrooms.
- No immersion blender? No problem! Remove the soup from heat, allow to cool a bit and then puree in small batches in a food processor or blender, then add back to the pot.
- After adding the mushrooms, bring the heat back up and cook for about 10-20 minutes.
- Stir in the brie and heavy cream and simmer for an additional 10 min.
- Garnish with green onion and/or parsley and mushroom toasts, if desired. [see below for recipe/instructions]
Notes
- Yield serves 4 small or 2 entrée-sized bowls suitable as side or main dish.
- Use room temperature brie and cream for smoother incorporation and faster cooking.
- Choose among three texture options: fully pureed for creamy bisque, partial puree with reserved sliced mushrooms, or add sautéed mushrooms separately for chunkier soup.
- Dry sherry can be substituted with apple cider vinegar and water to maintain acidity.
- The mushroom-brie flavor profile is rich and distinctive, providing a creamy and savory soup experience.
- Nutrition facts are estimated using online tools; adjust ingredient quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 974mg | 41% |
| Potassium | 584mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1136IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 204mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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