Description
A rich and creamy soup featuring a blend of mushrooms and the decadent flavor of Brie cheese.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, sliced
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1/2 cup heavy cream
- 4 ounces Brie cheese, rind removed and diced
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in both the cremini and shiitake mushrooms. Cook until the mushrooms release their liquid and start to brown, about 8-10 minutes.
- Pour in the white wine and scrape the bottom of the pot to lift any browned bits (deglazing). Let the wine reduce by half, about 3 minutes.
- Add the vegetable (or chicken) broth. Bring the soup to a simmer, then reduce the heat and let it cook for 15 minutes to allow the flavors to meld.
- Carefully transfer about half of the soup mixture to a blender or use an immersion blender to partially blend the soup. Blend until it reaches your desired consistency (smooth or slightly chunky). Return the blended portion to the pot.
- Reduce the heat to low. Stir in the heavy cream and the diced Brie cheese. Stir continuously until the Brie is completely melted and the soup is smooth and creamy. Do not let the soup boil after adding the cream and cheese.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the Mushroom Brie Soup into bowls. Garnish generously with fresh chopped parsley before serving.
Notes
- The rind of Brie cheese is edible, but for a smoother soup texture, it is recommended to remove it.
- For a deeper umami flavor, use dried mushrooms (rehydrated) alongside fresh ones.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup before adding the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French / American