Name: Mushroom and Brie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 1 1/2 pounds cremini mushrooms (or a mix of your favorite varieties), cleaned and sliced; 2 tablespoons unsalted butter; 2–3 large shallots, finely diced; 3 cloves garlic, finely chopped; 2 tablespoons flour; 1/2 cup Marsala wine; 2 cups chicken or vegetable stock; 2 tablespoons fresh thyme leaves; Salt and freshly cracked black pepper, to taste; 1/2 cup heavy cream or half-and-half; 6 ounces Brie cheese, rind removed and cut into chunks

This Mushroom and Brie Soup is one of my favorite comfort dishes for cooler days. I love how it combines the earthy flavor of mushrooms with the luxurious creaminess of Brie cheese. Each spoonful feels rich and velvety, with a hint of thyme and a splash of Marsala wine that adds a subtle depth. It’s the kind of soup that feels elegant yet easy enough to make on a weeknight.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into a deeply flavorful, restaurant-worthy soup. The mushrooms create a hearty base, the Brie melts in for a creamy finish, and the touch of Marsala gives it a sophisticated aroma. It’s also versatile — I can serve it as a starter for a dinner party or as a cozy meal with crusty bread. The flavors blend beautifully, and the texture is silky and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 pounds cremini mushrooms, or any variety you like
2 Tbsp unsalted butter
2–3 large shallots, peeled and finely diced
3 cloves garlic, finely chopped
2 Tbsp flour
1/2 cup Marsala wine
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
6 ounces Brie cheese, rind removed, cut in chunks

Directions

I start by cleaning the mushrooms with a damp paper towel and slicing them evenly.
In a large pot, I melt the butter over medium heat and add the shallots. I sauté them for about 3 minutes until softened and fragrant.
I add the garlic and cook for another 30 seconds before stirring in the mushrooms. I let them cook for 8–10 minutes, stirring occasionally, until they release their moisture and start to brown.
I sprinkle in the flour and stir well to coat the mushrooms, cooking for about a minute to remove the raw flour taste.
I pour in the Marsala wine, scraping the bottom of the pot to loosen any browned bits, and let it simmer for a couple of minutes until slightly reduced.
I add the stock and thyme, season with salt and pepper, and bring the soup to a gentle simmer. I let it cook for 10–15 minutes to deepen the flavors.
Using an immersion blender, I blend the soup until smooth and creamy. (If I prefer a chunkier texture, I only blend half and leave the rest whole.)
I reduce the heat to low, stir in the heavy cream, and then add the Brie chunks, letting them melt slowly into the soup. I stir until everything is silky and well combined.
I taste and adjust seasoning with more salt and pepper if needed before serving.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare and 30 minutes to cook, so I can have a rich, comforting soup ready in about 45 minutes total.

Variations

I sometimes mix different mushroom varieties like shiitake, oyster, or porcini for deeper flavor. For a vegetarian version, I use veggie stock instead of chicken. When I want a touch of sweetness, I add a splash of sherry instead of Marsala. I’ve also topped the soup with crispy shallots or a drizzle of truffle oil for an elegant finish.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat, stirring occasionally to keep it smooth. I avoid boiling since that can cause the cream and Brie to separate. If it thickens too much, I thin it with a splash of stock or cream before serving.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day ahead — the flavors deepen beautifully overnight. I just reheat it slowly before serving.

Can I freeze Mushroom and Brie Soup?

I don’t recommend freezing it since the Brie and cream can separate when thawed, affecting the texture.

Can I make this without alcohol?

Yes, I can replace the Marsala wine with extra stock or a tablespoon of balsamic vinegar for depth.

What type of Brie works best?

I like using a creamy double or triple cream Brie with the rind removed for the smoothest texture.

How can I make it lighter?

I use half-and-half instead of heavy cream and reduce the Brie slightly to make it lighter while still rich.

Can I use milk instead of cream?

Yes, but the soup will be thinner. I sometimes add a bit of extra Brie to maintain creaminess.

What can I serve with this soup?

I love pairing it with a crusty baguette, garlic bread, or a fresh green salad for a balanced meal.

Can I skip blending the soup?

Absolutely. If I want a more rustic texture, I leave the mushrooms sliced and serve it chunky-style.

How do I prevent the Brie from clumping?

I make sure the soup is hot but not boiling when adding the Brie, stirring continuously until it melts smoothly.

Can I use dried thyme instead of fresh?

Yes, I use about 1 teaspoon of dried thyme if I don’t have fresh on hand.

Conclusion

This Mushroom and Brie Soup is a luxurious yet easy dish that I love making whenever I crave something creamy and comforting. The earthy mushrooms, velvety Brie, and fragrant thyme blend together into a bowl of pure coziness. Whether I’m serving it as a starter or enjoying it as a full meal, it never fails to impress with its deep, rich flavor and silky texture.