Creamy Mushroom Soup with Brie
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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This creamy mushroom and brie soup is rich, velvety, and comforting, combining earthy sautéed mushrooms with melty brie and aromatics for a cozy bowl of flavor that’s perfect year‑round. It’s simple to make but feels special enough for dinner parties or chilly nights at home. If you couldn’t get enough of this savory soup, try my veggie-forward broccoli cheddar soup or this classic creamy baked potato soup next.
Why You’ll Love This Recipe
- Luxuriously creamy – Silky brie cheese creates an indulgent, rich texture.
- Earthy and savory – Sautéed mushrooms bring deep, comforting flavor.
- Elegant but easy – Feels fancy without complicated steps.
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.
- Shallots – Sautéed shallots deepen the base flavor of the soup.
- 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.
- Thyme – Fresh thyme sprigs complement the mushrooms and add a fresh flavor.
- Baguette – Slices of baguette are griddled for a bit of a smoky finish to dip in the soup.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Add a splash of sherry just before serving to brighten the flavors and add a subtle depth that complements the earthy mushrooms and creamy brie.
Swaps and Substitutions
- Cheese: Brie can be swapped for camembert or a mild gruyère if preferred.
- Mushrooms: Use cremini, baby bella and portobello or a wild mushroom mix for more depth.
- Broth: Chicken stock works also though it is no longer vegetarian.
- Cream: Omit the heavy cream or swap for coconut milk for a dairy‑free alternative.
Special Equipment
Dutch oven – This soup can be made in a 7-quart Dutch oven for a less expensive option I love this 7.5 quart Dutch oven from Lodge.
How to Make Creamy Mushroom Soup with Brie (Step-by-Step)
Heat a large heavy-bottomed pot over medium heat, add half of the olive oil and heat through. Add half 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 olive oil and butter and repeat with the remaining mushrooms.
Add all the mushrooms back to the pot then stir in the granulated garlic and thyme sprigs. Season with salt and pepper. Deglaze the pan with the red wine, scraping any bits off the bottom with a wooden spoon.
Add the vegetable broth, 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 slightly. Discard the thyme sprigs then add the mixture to a blender and purée.
Add the mushroom mixture back to the pot and return to medium heat. Add the heavy cream, whisking to combine. Slowly add the Parmesan and Brie cheeses, stirring constantly, until it has completely melted.
Ladle the soup into warmed soup bowls and serve hot with grilled baguettes.
How to Serve Creamy Mushroom Soup with Brie
- As a main: Serve with crusty baguette or garlic bread for dipping.
- With garnish: Top with fresh thyme or chives for brightness.
- For entertaining: Pair with a crisp white wine like sauvignon blanc.
How to Store Creamy Mushroom Soup with Brie
- Refrigerator: Store cooled soup in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheating: Warm gently on the stove over medium-low heat, stirring occasionally until smooth.
FAQ – Frequently Asked Questions
Can I make creamy mushroom and brie soup ahead of time?
Yes, this soup tastes great reheated, and making it ahead helps the flavors meld. Reheat over medium-low heat.
Is creamy mushroom and brie soup vegetarian?
Yes, it’s already made with vegetable broth, so it’s fully vegetarian-friendly.
Can I substitute other cheeses in creamy mushroom and brie soup?
Yes! Camembert or mild gruyère are great substitutes if Brie isn’t available.
Why isn’t my creamy mushroom and brie soup smooth?
Overcrowding the pan when sautéing mushrooms can cause them to steam instead of brown. Cook in batches for the best texture and flavor.
Can I freeze creamy mushroom and brie soup?
Absolutely. Freeze in airtight containers for up to 2 months for quick future meals.
Other Recipes to Try
If you enjoy this creamy mushroom soup recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Creamy Mushroom Soup with Brie
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Equipment:
Ingredients:
- 4 tablespoons extra-virgin olive oil, divided
- 4 tablespoons unsalted butter, cut into ½-inch cubes, divided
- 3 medium shallots, diced
- 6 cloves garlic, minced
- 6 ounces crimini mushrooms, sliced
- 6 ounces shiitake mushrooms, sliced
- 6 ounces portabello mushrooms, sliced
- 1 teaspoon granulated garlic
- 2 sprigs thyme
- kosher salt, as needed
- freshly ground black pepper, as needed
- 1 cup white wine
- 3 cups vegetable broth
- ½ cup heavy cream
- 4 ounces double cream Brie, cubed
- ½ cup grated Parmesan cheese
- French baguette, sliced ½” thin, grilled, for serving
Instructions:
- Heat a large heavy-bottomed pot over medium heat, add half of the olive oil and heat through. Add half 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 olive oil and butter and repeat with the remaining mushrooms.
- Add all the mushrooms back to the pot then stir in the granulated garlic and thyme sprigs. Season with salt and pepper.
- Deglaze the pan with the red wine, scraping any bits off the bottom with a wooden spoon.
- Add the vegetable broth, 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 slightly. Discard the thyme sprigs then add the mixture to a blender and purée.
- Add the mushroom mixture back to the pot and return to medium heat. Add the heavy cream, whisking to combine. Slowly add the Parmesan and Brie cheeses, stirring constantly, until it has completely melted.
- To serve, ladle the soup into warmed soup bowls and serve hot with grilled baguettes.
Notes:
Add a splash of sherry just before serving to brighten the flavors and add a subtle depth that complements the earthy mushrooms and creamy brie.
Nutrition:
Calories: 391kcal | Carbohydrates: 12g | Protein: 10g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 752mg | Potassium: 472mg | Fiber: 2g | Sugar: 5g | Vitamin A: 976IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 1mg
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