This Wild Mushroom Brie Soup has incredible flavor yet is very easy to make. Perfect for a special dinner or holiday meal!
I could not be more in love with this Wild Mushroom Brie Soup if I tried.
I believe I’ve made it clear how much I love my soups. Especially this year, ever since I bought my beloved Vitamix just before last Christmas. But this isn’t a soup for the Vitamix (although you could certainly give it a shot, I won’t stop you). No, this one is a stovetop soup all the way. The brie needs to melt slowly into the soup and a blender just won’t get you there. But this mushroom brie soup is very easy – there are no challenging steps involved – yet it has an impressive ingredient list which makes it upscale and just a bit fancy. And since we’re around the holidays we all need a little bit o’ fancy, don’t you think?
You’ll see that I used ghee again in this recipe. Ghee is just clarified butter but it’s available for purchase and keeps in my cupboard, making it easily accessible for when I need it. You don’t have to use ghee – regular ol’ butter will work just fine or just clarify your own butter – but ghee allows you to cook the mushrooms over a high heat which is necessary to get the most flavor out of them. If you use regular butter you’ll have to cook the mushrooms over a lower heat so the butter doesn’t burn or use an oil with a higher smoke point (such as vegetable or canola oil; olive oil wouldn’t work at the high temperature). I like using ghee because is gives a richer flavor while still being able to thoroughly brown – and therefore flavor – the mushrooms.
Although there’s a fair amount of brie in this Mushroom Brie Soup – it doesn’t have a strong brie flavor at all. It does balance nicely with the earthy wild mushrooms and gives it a wonderful overall flavor. Don’t be tempted to skimp on the type of mushrooms you use – the mixture of wild mushrooms is worth every penny, I promise. The Parmesan Pepper Croutons were born when I was thinking that a hefty dose of freshly ground black pepper would be perfect addition. Yet the soup also needed a bit of crunch, too…so why not combine both and simply pepper up some crunchy croutons? This way, everyone can add their own as they see fit. But be forewarned: if you’re a pepper lover, you’ll want to take care not to eat them all before the soup is served!
- 2-4 tablespoons ghee (or butter or vegetable oil, see notes)
- 1/2 pound baby portobellos, sliced (crimini)
- 1/2 pound button mushrooms, sliced
- 1/2 pound shitake mushrooms, stems removed, sliced
- 3 leeks, white and light green parts only, cleaned and sliced
- 2 garlic cloves, minced
- 2 heaping tablespoons flour
- 1 32-ounce container reduced sodium chicken broth (or homemade)
- 1 cup heavy cream
- 1/2 pound brie, rind removed and cut into 10 pieces
- 3 tablespoons sherry
- kosher salt, to taste
- 1/2 day-old baguette, cut into small bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1-2 teaspoons freshly ground black pepper
- 1/4 cup finely grated parmesan cheese (Parmigiano-Reggiano recommended)
- Place a large pot or very deep skillet over hight heat. Add ghee and, once melted, add mushrooms. Cook until mushrooms are nicely browned (mushrooms will release their liquid first, once it evaporates mushrooms will begin to brown). Reduce heat to medium. Add leeks and cook for 3-4 minutes, stirring occasionally. Add minced garlic, cook 2 minutes more, stirring frequently.
- Sprinkle mushroom mixture with flour. Cook one minute, stirring frequently. Slowly stir in chicken broth. Bring to a boil, reduce heat to low and simmer 20 minutes, uncovered.
- Using an immersion blender, blend soup to desired consistency (I prefer it mostly smooth). Stir in cream, brie and sherry. Heat until very hot and brie has melted and is fully incorporated. Pour into serving bowls, top with a few Parmesan Pepper Croutons and serve immediately.
- Preheat oven to 400F.
- Place bread cubes on a sheet pan in a single layer. Drizzle olive oil over cubes, then salt and pepper. Toss well with your hands. Grate parmesan cheese over and toss gently.
- Bake for about 10 minutes or until croutons are lightly browned and crisp.