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 it 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 the 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!
Wild Mushroom Brie Soup with Parmesan Pepper Croutons
This incredible soup is indulgent and impressive, yet very simple to make! It has an incredible depth of flavor and is perfect for the holidays or a dinner party.
Ingredients
For the Soup
- ½ pound baby portobellos, sliced (crimini)
- ½ pound button mushrooms, sliced
- ½ 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
- ½ pound brie, rind removed and cut into 10 pieces
- 3 tablespoons sherry
- kosher salt, to taste
For the Croutons
- ½ day-old baguette, cut into small bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- 1-2 teaspoons freshly ground black pepper
- ¼ cup finely grated parmesan cheese, Parmigiano-Reggiano recommended
Instructions
For the Soup
- 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.
For the Croutons
- 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 474Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 87mgSodium: 1137mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 19g
This data was provided and calculated by Nutritionix.
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Erin says
I am a total sucker for anything with mushrooms! Absolutely love this soup for a chilly night!
Jennifer Blake says
OMG I am totally making multiple batches of this and having it everyday this winter for lunch! Mushrooms are my absolute favorite!
Jennifer Farley says
My stomach growled just reading the recipe title! YUM!
Lindsay Cotter says
This soup is epic! When those cold temps make their return, this is sure to be on dinner repeat!
Liz says
Oh, how I love this! All those mushrooms PLUS Brie makes for one delicious, unforgettable soup!
Kristy says
Thank you, Liz!
Bella Hardy says
I prefer healthy food and I love soups! And I’ll definitely try these wild mushroom brie soup. My husband would love it! Thanks for sharing!
Kristy says
You'll love this, Bella! It's one of my favorites. I still make it every Christmas.
Jill Roberts says
This wild mushroom brie soup looks absolutely fantastic. Beautiful photos, too. I prefer healthy food! I look forward to trying this. Thx for sharing Kristy!
Kristy Bernardo says
Thanks so much, Jill! I'm eating healthier these days, too, so I understand wanting something delicious that's also good for you. Cheers!
Marlene Schmidt says
Delicious and super easy!
Kristy Bernardo says
So glad you enjoyed it, Marlene!
Upholstery cleaners Kensington says
I love mushrooms very much. I have never tasted mushroom soup. But I really want to. I think it's time to try making it. Thanks a lot for the recipe.
Kristy Bernardo says
You'll love it!
Susan | LunaCafe says
Love the sound of this. For some reason, I always have half a wheel of uneaten brie in the fridge. And wild mushrooms are available nearly year-round at Portland Farmers Market. Definitely going to try this!
Kristy Bernardo says
Right?? I always seem to as well! Thanks, Susan 🙂
Rachel @ The Stay At Home Chef says
Love, love, love, love mushrooms! This soup sounds amazing with the brie and the leeks. Yumm-o!
Kristy Bernardo says
Thanks so much, Rachel!
Sandi Gaertner (@sandigtweets) says
Brie and mushrooms are two of my favorite things. This soup looks wonderful, especially for the cold nights we are having lately.
Kristy Bernardo says
Thank you, Sandi!
heather @french press says
I don't think I have ever seen a more beautiful bowl of soup! and mushrooms with brie, it sounds SO wonderfully decadent
Kristy Bernardo says
Thank you, heather 🙂
Martha @ A Family Feast says
What a fantastic idea for soup...love the brie for creamy cheesiness! And the sherry is a perfect added flavor too!
Kristy Bernardo says
Thanks, Martha! I love the sherry, too 🙂
Jameson Fink says
I'll echo the comment about substituting vegetable broth. Nice that this recipe can be easily adapted to be vegetarian. Might also be a nice way to use up any brie-like, soft, fragrant cheese you have hiding in your fridge.
Kristy Bernardo says
Definitely, Jameson. I often buy too much soft cheese when I have friends over and I like having an easy way to use it up. This is one of my absolute favorite soup indulgences 🙂
Ashley @ Big Flavors from a Tiny Kitchen says
Ooh! I have some brie in the fridge now - this looks like a perfect way to use it!
Kristy Bernardo says
Agreed!! Hope you enjoy it, Ashley 🙂
Kristen @ A Mind Full Mom says
The flavor combinations in this soup are genius. But those croutons--that is what sold this gal!
Kristy Bernardo says
Thanks, Kristen!
Nancy Anter says
May I use vegetable broth instead of chicken broth? I'm a vegetarian.
Kristy Bernardo says
Hi Nancy! I think that would work just fine. Happy Holidays!
del davies says
This sounds scrumptious and will definitely give it a whirl once our South African summer wanes a little. I make a similar soup with broccoli and feta.....it is also divine. Best wishes for a great Festive Season from sunny Cape Town.
Kristy Bernardo says
del...your broccoli and feta soup does indeed sound divine!! I would love the recipe or, in lieu of that, I will come up with my own version (sounds too delicious not to try). Best wishes to you as well and enjoy your summer. Cheers 🙂
DessertForTwo says
This soup sounds like the stuff dreams are made of!
Kristy Bernardo says
Thanks so much, DFT!
John@Kitchen Riffs says
Brie in mushroom soup? Never had it but I will! I simply love the idea -- very creative. This is a winner -- thanks. Oh, and I hope you have a terrific holiday season!
Kristy Bernardo says
Thanks, John! I hope your holidays are wonderful (and I'm sure they'll be delicious, knowing you)!
Amy (Savory Moments) says
This soups sounds and looks so good - I bet it is amazing with the brie in it! So rich, creamy, and delicious.
Kristy Bernardo says
It really is sooo good, Amy! Thanks and Happy Holidays!