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.
Servings 6
Calories 391kcal
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
