Mushroom Brie Soup

A savory, earthy taste and silky, indulgent texture make this mushroom brie soup like comfort in a bowl.

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Course: Soup

Cuisine: American

Keyword: Mushroom Brie Soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 270kcal

Melt the butter in a large pot over medium heat. Add the onions and mushrooms and sauté for 7-8 minutes or until the onions are softened and the mushroom liquid has completely evaporated.
Add the garlic and sauté for 1 minute until fragrant.
Add the flour and cook, stirring constantly, for 2-3 minutes, or until golden and nutty, scraping up any browned bits from the bottom of the pot as needed.
Stir in the chicken broth, bouillon paste, salt, pepper, and dried thyme. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer the soup with the lid ajar for 10 minutes. Stir the soup occasionally to prevent the mushrooms from sticking to the bottom of the pot.
Add the brie and milk and cook for 2-3 minutes or until the cheese is melted (it’s okay if a few chunks of cheese remain).
Very carefully transfer half the soup to a blender. Add the lid, remove the vent, and cover the hole with a clean dish towel. Blend until your desired consistency. Transfer the soup to a clean bowl, blend the remaining portion, and transfer all the blended soup back to the soup pot.
Return the blended soup to the pot, and heat over low for 2-3 minutes until hot.
Remove the soup from the heat, slowly drizzle in the red wine vinegar (if using), stir well, and season to taste with salt and pepper. Enjoy hot, garnished with parsley and/or croutons if desired.

Getting the right texture: The secret to thickening this soup is that when you’re simmering it, don’t start the timer until small, gentle bubbles are rising slowly from the bottom and sides. You want a small movement but not a rolling boil. From here, simmer it for 10 minutes.

Red wine vinegar: If using the red wine vinegar, drizzle it into the soup slowly and only once it’s removed from the heat. This will help prevent it from curdling.

Sautéing the mushrooms: You want all the moisture released from the mushrooms when you sauté them. Too much moisture will prevent the soup from reaching its cream consistency.