Creamy Mushroom Brie Soup
This restaurant-style Creamy Mushroom Brie Soup with Garlicky Mushroom Bruschetta is one of the most delicious way to eat your veggies!
Servings 4 servings
Calories 392kcal
Ingredients
- ¼ cup diced celery
- ⅓ cup diced onion
- 1 TBSP butter
- 8 oz cremini or baby bella mushrooms, sliced
- 4 oz white button mushrooms, sliced
- ⅛ tsp salt
- 4 cloves garlic (smashed and minced)
- ⅛ tsp dried thyme (or 1/4 tsp fresh)
- a pinch of optional cayenne pepper
- a pinch of allspice
- black pepper and any additional salt to taste
- ¼ cup dry sherry (or 1/8 cup apple cider vinegar + 1/8 cup water)
- 2 cups vegetable broth
- 1 cup half and half
- 8 oz brie (rind removed)
- ¼ cup heavy cream
- garnish with fresh or dried parsley and chopped green onion
Instructions
- First set out your dairy so they can begin to reach room temperature. This way you won't be adding cold cream + brie to hot soup and the soup will cook a bit faster.
- In a large pot, melt 1/2 tablespoon of butter and saute celery and onion until tender and translucent.
- Add 12 oz of your favoite mushrooms [wild or domestic] and another 1/2 tablespoon of butterl.
- Once the mushrooms begein to give up a bit of their liquid, add pinch of salt and the garlic.
- Cook for a few minutes to brown the mushrooms.
- I then scooped out 1/2 cup of cooked mushrooms from the pot to add to the soup later, if you'd prefer to puree all the mushrooms, feel free to leave them in. See notes below for three different texture options.
- Next add 1/8 tsp dried thyme [or 1/4 tsp fresh!] as well as a pinch of optional cayenne and allspice [I love the combo!]
- Add 1/4 cup dry sherry *or* 1/8 cup apple cider vinegar and 1/8 cup water [as a sherry substitute'] and bring to a boil on medium high.
- Next add 2 cups veg broth and cup half and half and bring back up to a boil, then reduce heat and simmer on medium-low for about 10 minutes.
- Blend using an immersion blender until smooth then add reserved mushrooms.
- No immersion blender? No problem! Remove the soup from heat, allow to cool a bit and then puree in small batches in a food processor or blender, then add back to the pot.
- After adding the mushrooms, bring the heat back up and cook for about 10-20 minutes.
- Stir in the brie and heavy cream and simmer for an additional 10 min.
- Garnish with green onion and/or parsley and mushroom toasts, if desired. [see below for recipe/instructions]
Notes
Recipe yields 4 small bowls/cups as a side to your favorite meal or sandwich or 2 entree-sized bowls (perfect for lunch or dinner!)
There are three delicious ways you can make this soup: You can puree the entire batch making more of a creamy bisque, you can make it as written, with a combination of pureed and sliced mushrooms, or you can saute the mushrooms on the side and scarf a creamy brie-based soup flecked with sliced shrooms.
No matter how you slice it, pureeing mushrooms always leads to great texture that reminds me a little of eating oatmeal or super-soupy cheese grits, if you'd rather the soup portion of your soup be completely creamy, I highly suggest option three. All you'll have to do is saute the mushrooms in a skillet and then add them in after you puree the onion and celery into the broth, easy peasy! Whichever method you choose, the mushroom brie flavor of this soup is fantastic! Enjoy!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 392kcal | Carbohydrates: 11g | Protein: 17g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 974mg | Potassium: 584mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1136IU | Vitamin C: 3mg | Calcium: 204mg | Iron: 1mg
