Roasted Mushroom and Brie Soup
A rich and creamy bowl of delicious mushroom soup with the luxurious twist of brie cheese that will completely wow all who try it! Packed with earthy, savory roasted mushrooms this recipe will beat out canned cream of mushroom soup any day.
Servings 4 large bowls
Ingredients
- 1 tbsp olive oil
- 1 1/2 lbs mushrooms (mix of cremini and/or white mushrooms works) , sliced
- 2 tbsp butter
- 1 yellow onion , chopped
- 4 cloves garlic , minced
- 2 tbsp flour
- 1/2 cup white wine
- 1 tsp dried thyme leaves
- 4 cups chicken broth
- 4 oz brie cheese , rind removed and sliced into thin 1" wedges
- 1/2 cup heavy cream or whipping cream (35%)
- 1 pinch allspice
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Prepare a baking pan with parchment paper or foil. Toss sliced mushrooms in olive oil and then roast for 15-20 minutes (keeping an eye to not overcook them).
- In the meantime, melt the butter in a large pot on medium heat. Saute onion until tender, about 8 minutes. Add garlic and thyme leaves and allow to cook for 1 minute, stirring to keep garlic from scorching.
- Add flour and cook for 1 minute more. Deglaze the pan with white wine. Add broth and the mushrooms and bring to a boil. Reduce heat and allow to simmer for 10 minutes.
- Stir in cream and brie cheese and continue stirring until brie is completely melted. Add allspice, then salt and pepper to taste.
- For chunkier soup: remove half of the soup from the pot and add to a blender, blending until completely smooth. Return blended soup to pot, stirring to combine.For smoother soup: Using an immersion blender, blend soup until smooth. Alternatively you can remove all the soup from a pot and add to a regular blender and blending until completely smooth. You may have to do it in batches if you do this.