Mushroom Brie Soup
User Reviews
4.9
Mushroom Brie Soup
Description
This soup begins by browning butter until slightly nutty, then adding diced onion and sliced cremini mushrooms seasoned with salt and pepper. After sautéing until moisture evaporates, flour is added as a thickener and coated on the vegetables. Chicken or vegetable broth is poured in, and the mixture is brought to a boil.
The heat is reduced to a simmer, and Brie cheese pieces are stirred in until melted, contributing creamy, slightly tangy flavors. An immersion blender purées the soup to a smooth, even texture, although some small Brie chunks may remain melted. Heavy cream is stirred in last to enrich the soup further.
Served hot, the soup offers a balance of deep umami from mushrooms and gentle dairy undertones from Brie and cream. Garnishes like croutons or parsley add textural contrast and freshness as desired. This soup is filling and suitable as a starter or light main course.
Notes recommend not worrying about removing every Brie rind as blending masks it, using lower fat substitutions for a lighter version, and alternatives to wheat flour for thickening. The soup freezes well for up to 6 months, making it convenient to prepare in advance.
Ingredients
- 4 tablespoons butter
- 1 onion diced
- 1 lb. cremini mushrooms sliced or chopped (baby portobellos)
- 1/4 cup all-purpose flour
- 4 cups chicken stock or vegetable or mushroom broth, or broth
- 8 oz. Brie cheese rinds removed and cut into small wedges or cubes
- 1 cup heavy cream
- kosher salt to taste
- black pepper to taste
- croutons for garnish (if desired
- parsley for garnish (if desired
Instructions
- Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
- Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
- Add flour (1/4 cup); stir to coat.
- Add chicken broth (4 cups), stir, bring to a boil.
- Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
- Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
- Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
- Serve hot, garnished with croutons and/or parsley, if desired.
Notes
- Small pieces of Brie rind are acceptable and will blend smoothly into the soup.
- For lower fat, reduce butter and substitute whole milk or half and half for heavy cream.
- Gluten-free option: replace flour with cornstarch or omit thickener.
- Add dried porcini mushrooms for a deeper mushroom flavor if desired.
- Freeze leftovers or extra batch airtight up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 112mg | 37% |
| Sodium | 898mg | 37% |
| Potassium | 578mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1040IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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