Mushroom Brie Soup

Mushroom Brie Soup

Green veggies make my heart sing.  Green smoothies rock my socks.  Green soup?  Get the eff out of here.  I refuse.

I’m sure I would looooove cream of asparagus soup or that fancy broccoli and pea puree but, quite frankly, Linda Blair ruined any and all chances of me getting near the stuff.  Thanks to The Exorcist, green soup is absolutely, positively, out of the question.  Brown soup?  All over it.

Just please, no crab-walking.

Mushroom soup isn’t typically the most gorgeous of soups, but what this one lacks in beauty it makes up for with taste!  Since trying the brie-shroom combo at a French restaurant last weekend I haven’t been able to get this soup off my mind.  It’s buttery and savory and, um, hello it’s freaking brie!  To say I’m a fan would be putting it mildly.  I want to marry this soup.  Saving a bowl to photograph the next morning required an epic internal battle and some serious restraint.  Both on my part, and P’s. You’re welcome.

Mushroom Brie Soup
Mushroom Brie Soup
[this quick + easy recipe makes approx 4 large bowls of creamy, brothy deliciousness]

what’s in it?
8oz portobello mushrooms, sliced
8oz white button mushrooms, sliced
8oz Brie cheese [whoo! fancy cheese aisle!] rind removed
4 cups vegetable broth or stock
1 cup dairy [heavy cream, half and half, coconut/almond milk]
2 large cloves of garlic, smashed + minced
2 TBSP butter
2 TBSP chopped green onion [plus extra to garnish]
4 leaves of fresh basil, shredded
A few cranks of freshly ground blk pepper
1/4 tsp salt

as additional garnish – add a delicious sprinkle of dried parsley and red pepper flakes

get cooking!

You only need one pot for this baby.  One.  Flipping.  Pot.  Commence happy dance and grab your shrooms!  Over medium-high heat, saute mushrooms with butter in a large stainless steel pot.  Once tender, add salt, a few cranks of black pepper, and your garlic, and saute for an additional minute or two to cook the garlic.  Next add your veggie broth and bring to a light boil.  Reduce to low and simmer.

Once the temperature has dropped to low, add your choice of dairy, green onion, and basil.  Stir, taste, and adjust seasoning [if needed].  At the very end, add cubed brie [minus the rind] and stir until melted.  Remove from heat and serve piping hot!

If you crave a little extra creaminess, feel free to add another 1/2 cup or so of dairy.  I was so butt-crazy in love with the soup at this point I didn’t add anything extra aside from a giddy handful of green onion, a bit of dried parsley, and a pinch of red pepper flakes.  AKA my usual =)

Mushroom Brie Soup!

so… how was it?

Seriously, can I marry brie?  I’m already betrothed to the pilot but surely there’s room for cheese in this equation too.  Hah!  The soup is amazing.  It’s on the thinner/brothier side because I didn’t want to add a flour-based roux, corn starch, or any other thickening agents.  It totally didn’t need it!  The flavor is divine.  Savory vegetable broth, earthy mushrooms, buttery brie, and crisp green onion?  Let me at it!  It’s on the menu again the second the brie goes on sale.  Which is hopefully next week.  Please be next week.
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  1. says

    I am a firm believer that brown sups are the best soups. Even though it’s the hardest thing to photog (seriously – my mushroom soup pic makes me laugh).

    This has got to be one of the best combos in the world I’ve had it as a crepe stuffing, but OMG – brie and mushrooms together in soup. I can’t wait to try this.

  2. says

    Hahaha…Lila has started eating purees, and any time it’s green (peas, green beans, etc.), I can’t help but grab her head and shout, “The power of Christ compels you!!!” She loves it.

    This looks like the bomb.

  3. says

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