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Mushroom and Brie Soup

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A rich and creamy soup made with earthy mushrooms, smooth Brie cheese, and a touch of Marsala wine for depth. This elegant yet easy dish is perfect for cozy dinners or as a luxurious starter.

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

Instructions

  1. Clean and slice the mushrooms evenly.
  2. In a large pot, melt the butter over medium heat and sauté the shallots for about 3 minutes until softened.
  3. Add the garlic and cook for 30 seconds, then add the mushrooms. Cook for 8–10 minutes until they release moisture and begin to brown.
  4. Stir in the flour and cook for 1 minute to remove the raw taste.
  5. Pour in the Marsala wine, scraping up any browned bits, and let simmer for 2–3 minutes to reduce slightly.
  6. Add the stock and thyme, season with salt and pepper, and bring to a gentle simmer for 10–15 minutes to blend flavors.
  7. Use an immersion blender to blend the soup until smooth (or blend half for a chunkier texture).
  8. Reduce heat to low, stir in the cream, and add Brie chunks. Stir until melted and fully incorporated.
  9. Taste and adjust seasoning with more salt and pepper as needed before serving.

Notes

Use a mix of mushrooms like shiitake or oyster for deeper flavor.

Substitute veggie stock for a vegetarian version.

Replace Marsala with sherry or balsamic vinegar for a non-alcoholic alternative.

Do not boil after adding cream and Brie — heat gently to avoid separation.

Top with crispy shallots or a drizzle of truffle oil for an elegant finish.

Nutrition

Find it online: https://justsosavory.com/mushroom-and-brie-soup/