Feb 13, 2017

Creamy Mixed Mushroom and Brie Soup

Prep Time: 10 mins
Cook Time: 40 mins
A mixture of crimini, shiitake and portobello mushrooms is sautéed then puréed for a creamy, rich and earthy soup, perfect for any chilly day.

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Creamy Mixed Mushroom and Brie Soup

A mixture of crimini, shiitake and portobello mushrooms is sautéed then puréed for a creamy, rich and earthy soup, perfect for any chilly day.

Not only does it have a mix of various mushrooms with different flavor profiles, it also has Brie melted in and is served with grilled bread.

Once you start melting the butter and sautéing the shallots, the time goes by quickly so make sure you have all the mushrooms prepped ahead of time. I love to top off soups with sherry, a fortified wine, to give it an extra boost in flavor.

creamy wild mushroom and brie soup with crostini

creamy wild mushroom soup closeup

creamy wild mushroom soup with brie cheese

closeup mixed mushroom soup

Creamy Mixed Mushroom and Brie Soup

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Prep Time 10 mins
Cook Time 40 mins
Serves 6


  • ½ cup unsalted butter, cut into ½-inch cubes, divided
  • 4 medium shallots, diced
  • 8 cloves garlic, minced
  • 6 ounces crimini mushrooms, sliced
  • 6 ounces shiitake mushrooms, sliced
  • 6 ounces portabello mushrooms, sliced
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup red wine
  • 3 cups chicken stock
  • 1 cup heavy cream
  • ½ pound double cream Brie, cubed
  • ½ cup grated Parmesan cheese
  • ¼ cup dry sherry
  • French baguette, sliced ½” thin, grilled, for serving


  • Heat a large heavy-bottomed pot over medium heat, add half of the butter and allow to melt. Add the shallots and garlic and sauté until the shallots are tender and opaque, about 3 minutes.
  • Add half of the mushrooms and sauté until half the size and golden brown, about 6 minutes. Remove mixture to a bowl and set aside then add the remaining butter and repeat with the remaining mushrooms.
  • Add all the mushrooms back to the pot then stir in the granulated garlic, thyme, salt and pepper. Deglaze the pan with the red wine, scraping any bits off the bottom with a wooden spoon.
  • Add the chicken stock, and bring the mixture to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 30 minutes. Remove from heat and let cool for 10 minutes. Once the mixture is cool add to a blender and purée.
  • Add the mushroom mixture back to the pot and return to a simmer over medium heat. Add the heavy cream, whisking to combine. Slowly add the cheese, whisking constantly, until it has completely melted. Stir in the sherry and remove from heat.
  • To serve: ladle the soup into warmed soup bowls and serve hot with grilled baguettes.



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