Indulge in the cozy comfort of my Mushroom and Brie Soup, a creamy delight perfect for any occasion. Oven roast mushrooms, onions and garlic, to unlock their rich, umami and caramelized flavors. Simmer them with aromatic herbs and creamy brie cheese to create an elegant and satisfying dish. Serve it as a starter for a dinner party or a soul-warming main course. Enjoy every spoonful of this luxurious and flavorful creation!
Add mushrooms to other soup recipes to added flavors, like my Asparagus Mushroom Soup and French Onion Soup with Mushrooms recipes. Use mushrooms in a pasta dish like my Bacon and Mushroom Pasta. Make my Salmon Stuffed Mushrooms or Meatball Stuffed Mushrooms as the perfect appetizers using mushrooms.
Ingredients
Find below the list of ingredients I used to make my Mushroom and Brie Soup. Use cremini mushrooms for a deeper, earthier flavor, although using white button mushroom also works for this recipe.
- Cremini Mushrooms
- White Onions
- Garlic Bulbs
- Olive Oil
- Beef Broth
- Salt
- Oregano
- Brie
- Heavy Cream
See recipe card for quantities.
Instructions
Start by preheating the oven to 400F and line a sheet pan with parchment paper.
- Place the quartered mushrooms, onions, and the bulbs of garlic on the prepared baking tray. Drizzle with olive oil and roast in the oven for 25 minutes.
- Transfer the roasted mushrooms and onion to a 4Qt Dutch oven or large soup pot. Squeeze out the garlic cloves from the bulbs and place in the pot.
- Pour the beef broth in the Dutch oven and add the oregano and salt. Bring to a simmer.
- Add the cubes of Brie cheese to the simmer soup. Stir them in until melted.
Remove the soup from the heat. Use an immersion blender to blend the soup until smooth. Whisk the heavy cream into the soup.
Substitutions and Variations.
- Broth - Use vegetable, chicken, or even bone broth instead of the beef broth.
- No Cream - Omit the heavy cream in the soup to make it a little lighter.
- Mushrooms - Replace the cremini mushrooms with white button mushrooms or a combination of your favorite mushrooms.
Storage
Store any leftover Mushroom and Brie Soup in an airtight container. Place the container in the refrigerator for 2-3 days. Store in the freezer for up to a month.
Recipe
Mushroom and Brie Soup
Ingredients
- 24 ounces Cremini Mushrooms quartered
- 1 large White Onion
- 2 bulbs Garlic
- 2 tablespoon Olive Oil
- 2 teaspoon Salt divided
- 2 teaspoon Dry Oregano
- 900 ml Beef Broth
- 350 grams Brie Cheese
- 1 cup Heavy Cream
Instructions
- Start by preheating the oven to 400F and line a sheet pan with parchment paper.
- Peel the onion and cut into 8 sections. Cut the top off the garlic bulbs, just enough to expose the garlic cloves. Place the mushrooms, onion, and garlic bulbs on the prepared baking tray. Drizzle with olive oil, sprinkle with 1 teaspoon salt, and roast in the oven for 25 minutes.
- Transfer the roasted mushrooms and onion to a 4Qt Dutch oven or large soup pot. Squeeze out the garlic cloves from the bulbs and place in the pot.
- Pour the beef broth in the Dutch oven and add the oregano and the other teaspoon of salt. Bring to a simmer.
- Add the cubes of Brie cheese to the simmer soup. Stir them in until melted.
- Remove the soup from the heat. Use an immersion blender to blend the soup until smooth.
- Whisk the heavy cream into the soup and bring back to a simmer before serving.
I won’t make mushroom soup any other way! Our whole family loves it—even my 2-year-old. It has quickly become a staple in our house, and we’ve already made it several times.