Creamy Brie and Mushroom Soup

Hi again ATPF friends!  It’s me Claire from A Little CLAIREification with another delicious recipe to share with you all.  This one is perfect as temperatures are finally starting to drop and cooler weather is on the way.


When I met my Husband many years ago there were several things he did not like to eat that frankly puzzled me.  In addition to things like mustard and broccoli, he also didn’t like mushrooms.

Now if he hadn’t liked cheese I would have said “the deal’s off, buddy”.  ;)


Over the years he has come to love mustard and mushrooms and he still hates broccoli but I’ll let that one slide for now.  The combination of creamy brie and wild mushrooms in this Mushroom and Brie Soup is amazing so I am thankful mushrooms are now fair game on our menus.

Creamy Mushroom and Brie Soup - easy to make and perfect cool weather comfort food.

The delicious aroma of the sauteed mushrooms and all the ingredients simmering away on the stovetop is mouth watering.

While I love soup all year ’round, a warm bowl of hot soup on a chilly day is just hard to beat and this one is sure to warm those bellies.  The recipe is below and I hope you’ll give it a try!

 Feel free to pop over and say hello and until then I hope you all enjoy the beauty and colors of Fall, the pumpkins and everything else that comes with the season.  See you all next month!

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You might also enjoy:

Creamy Lentil Soup With Sausage

Creamy Lentil Soup

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Easy Cheesy Potato Corn Chowder

Creamy Brie and Mushroom Soup by | Serves 6 | Cooking time: 1 Hour

Creamy Brie and Mushroom Soup by  | Serves 6 | Cooking time: 1 Hour


  • Ingredients
  • 2 pounds baby bella mushrooms, sliced
  • 1/2 cup + 2 tablespoons butter
  • 3/4 cup diced onions
  • 1/4 cup minced garlic
  • 1/3 cup flour
  • 1/4 tsp. paprika
  • 1/2 teaspoon fresh thyme
  • 1/2 cup dry white wine (use more stock and a splash of rice vinegar if omitting)
  • 5 cups vegetable stock
  • 1 cups half-and-half
  • 2 cups heavy cream
  • 2 cups Brie cheese, rind removed and cut into bite sized pieces
  • Salt and pepper to taste
  • Fresh thyme sprigs for garnish if desired


  • Add a tablespoon of butter to a skillet and cook half of the mushrooms until browned.
  • Remove the mushrooms and set aside.
  • Add another tablespoon of butter and cook the remaining mushrooms and set aside.
  • Melt 1/2 cup of butter in a large dutch oven or soup pot over medium-low heat.
  • Add the onions and cook for 4-5 minutes, stirring occasionally.
  • Add the garlic and cook for 1-2 more minutes.
  • Add the thyme, paprika and flour stirring constantly for about 3 minutes or until a light roux forms.
  • Add the wine and increase the heat to medium-high and let the mixture come to a boil.
  • Add the vegetable stock and half-and-half and bring to a low boil.
  • Reduce the heat and let simmer for 9-10 minutes.
  • With an immersion blender, puree the soup until smooth (alternately you can let the soup cool and blend it in batches in a blender before returning to the pot).
  • Add the mushrooms and let the soup come to a boil.
  • Reduce heat and simmer for 15 minutes.
  • Add the brie and whisk to incorporate until melted.
  • Add the cream and simmer for another 10 minutes.
  • Season with salt and pepper to taste.
  • Garnish with Thyme springs if desired.

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