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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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 Mixed Mushroom and Brie Soup

creamy wild mushroom soup closeup

Key Ingredients in This Recipe

  • Mushrooms – Crimini also known as baby Bella mushrooms have a meatier, earthier mushroom flavor compared to white mushrooms. Shiitakes add earthy, buttery flavor. The third mushroom variety I use, portobello, which are a much bigger, meatier mushroom. They help to round out the umami flavor in this recipe.
  • Brie – Brie is washed rind cow’s milk cheese; it’s a crowd-pleaser cheese. You can add it to a cheese board and it’s approachable and it adds a savory flavor that complements the mushrooms in this soup. When buying your cheese for this recipe look for a double cream Brie. 
  • Vegetable stock – Using a vegetable stock in this recipe keeps the recipe vegetarian. It is made by simmering onion, celery and carrots with aromatics in water over a long period of time.
creamy wild mushroom soup with brie cheese

How to Make Creamy Mushroom and Brie Soup

  1. Cook garlic and shallots. 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.
  2. Cook the mushrooms in batches. 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.
  3. Deglaze the pan. 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.
  4. Simmer the soup. Add the vegetable stock, and bring the mixture to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 30 minutes.
  5. Blend the soup. Remove from heat and let cool for 10 minutes. Once the mixture is cool add to a blender and purée.
  6. Add cream.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.
  7. Serve. Ladle the soup into warmed soup bowls and serve hot with grilled baguettes.
closeup mixed mushroom soup

Tips and Tricks for This Recipe

  • I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms.
  • Use a damp paper towel to wipe away dirt before slicing the mushrooms.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Creamy Mixed Mushroom and Brie Soup

Print Pin
Prep Time 10 mins
Cook Time 40 mins
Serves 6

Ingredients:

  • 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 vegetable 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

Instructions:

  • 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 vegetable 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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