Indulgent Rich Creamy Mushroom Brie Soup to Warm Your Soul
This Rich Creamy Mushroom Brie Soup is a comforting dish perfect for chilly evenings.
Servings: 4 bowls
Calories: 350kcal
Equipment
- Large pot
- immersion blender
Ingredients
For the Soup Base
- 8 ounces Fresh Mushrooms Feel free to substitute with cremini or shiitake.
- 8 ounces Brie Cheese Swap for camembert or goat cheese if desired.
- 1 unit Onion Sauté until translucent.
- 3 cloves Garlic Fresh cloves recommended.
- 4 cups Vegetable Broth Low-sodium preferred.
For the Creaminess
- 1 cup Heavy Cream Coconut milk can be used as a dairy-free alternative.
For Flavoring
- 1 teaspoon Thyme Fresh thyme is best.
- to taste Salt
- to taste Pepper
Instructions
Cooking Instructions
- Begin by heating olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until the onions become translucent and fragrant—this takes about 3-4 minutes.
- Stir in the fresh mushrooms and let them cook until they release their moisture and turn golden brown, which should take around 5-7 minutes.
- Pour in the vegetable broth carefully and bring the mixture to a gentle simmer. Allow it to simmer for about 10 minutes.
- Cut the Brie cheese into small cubes and stir it into the soup. Stir vigorously until it melts completely.
- Mix in the heavy cream for added creaminess, and season with salt, pepper, and thyme. Allow it to simmer for an additional 5 minutes.
- For a smooth texture, feel free to use an immersion blender directly in the pot.
- Ladle the soup into bowls and pair it with a slice of crusty bread or garnish with fresh chives.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days and can be frozen for up to 3 months.