Description
A rich and creamy Mushroom and Brie Soup that combines roasted cremini mushrooms with aromatic shallots, garlic, and fresh thyme, finished with melted Brie cheese for a luxurious texture. Perfectly balanced with a splash of balsamic vinegar and a touch of cream, this comforting soup is an elegant yet easy-to-make choice for any season.
Ingredients
Mushrooms
- 1 1/2 pounds cremini mushrooms (or any variety you like)
Sauté Base
- 2 Tbsp unsalted butter
- 2–3 large shallots (peeled and finely diced)
- 3 cloves garlic (finely chopped)
- 2 Tbsp flour
Liquids and Flavoring
- 1/2 cup chicken stock
- 1 tsp balsamic vinegar
- 2 cups chicken stock (or veggie stock)
- 2 Tbsp fresh thyme leaves
- salt and freshly cracked black pepper to taste
- 1/2 cup heavy cream (or half and half)
Cheese
- 6 ounces Brie cheese (rind removed, cut in chunks)
Instructions
- Roast the Mushrooms: Preheat the oven to 400°F. Clean the mushrooms with a dry dish towel to remove dirt without rinsing. Trim the stem ends and quarter the mushrooms. Spread them on a dry baking sheet and roast for 20–25 minutes, tossing a couple of times until the mushrooms lose moisture, shrink, and brown nicely.
- Sauté Shallots and Garlic: While the mushrooms roast, melt the butter in a large skillet over medium heat. Add the finely diced shallots and sauté for 5 minutes until softened. Add the chopped garlic and cook for another 5 minutes, stirring frequently to prevent burning.
- Create the Roux: Stir in the flour to the shallots and garlic mixture and cook for 1 minute, stirring constantly to avoid lumps. This will help thicken the soup.
- Deglaze and Add Liquids: Pour in 1/2 cup chicken stock and the balsamic vinegar, scraping the bottom of the pan to deglaze and pick up all the browned bits.
- Simmer the Soup: Add the remaining 2 cups chicken stock, roasted mushrooms, and fresh thyme leaves. Bring the mixture to a simmer, then reduce heat to low, cover, and gently simmer for 15 minutes. Season with salt and freshly cracked black pepper according to taste.
- Add Cream and Brie: Stir in the heavy cream and the chunks of Brie cheese, allowing the cheese to melt fully into the soup, enriching its creaminess.
- Puree the Soup: Using a blender or immersion blender, purée the soup in batches until smooth. Adjust seasoning as needed and add more stock or water if the soup is too thick.
- Serve: Ladle the soup into bowls and garnish with sliced mushrooms and extra fresh thyme for an appealing finish.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock and ensure the Brie is suitable for vegetarians.
- Do not wash mushrooms with water; use a dry cloth to avoid sogginess.
- The rind of Brie should be removed as it can become bitter when melted.
- Adjust thickness by adding more stock during blending if needed.
- This soup can be prepared a day in advance and reheated gently on the stovetop.
