This is hands down the best Creamy Mushroom Brie Soup with Thyme we have ever had. The soup is so creamy, rich with earthy flavors of roasted mushrooms, rich decadent brie, and aromatic thyme. It is absolute perfection and the best way to describe it is it feel like the warmest hug you have ever had. We are so excited to share it with you. Serve it with some toasted crusty bread for dipping to make this even better. Trust us you will never need another mushroom soup recipe again!
Ingredients for Creamy Mushroom Brie Soup with Thyme
How to Make Creamy Mushroom Brie Soup with Thyme
BOUNUS : This is a one pot situation, which means easy clean up.
We are going to start by pan roasting these mushrooms in 2 batches on medium-high heat. We prefer taking the time and properly doing this as it helps bring out all the earthiness in the mushrooms without releasing their moisture. Quarter your mushrooms or slice them thick then proceed to brown them in some olive oil. When you are done remove all the mushrooms from the pot and set them aside while we continue to the next step.
Making the Roux:
Next melt the butter in the same pan add in the diced onions and sautee until translucent, around 4 to 5 minutes. Add the garlic and thyme, salt, and pepper, and saute until fragrant, about 1 min.
Add the flour, and stir it into the onion mixture until toasted and lightly golden in color (not too much we are just trying to get the raw flavor out of the flour), start gradually adding the chicken or vegetable broth. We start with 1/2 of a cup at a time while stirring to avoid clumping.
Once all your stock is in add in the roasted mushrooms. Bring it to a boil then lower the heat and allow this to simmer for 15 minutes (on low heat).
After the 15 min are up, add in your cubed Brie and cream and let that continue to simmer (on low) until all the cheese has melted into the soup.
Transfer the soup to a large blender and blend it to your desired consistency (we like it super smooth). Pour the soup back into the pot to keep warm. Use the extra water or broth to thin out the soup if it is too thick. Taste once more and adjust seasoning. Serve with some of our crusty bread for dipping. Enjoy!
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Creamy Mushroom Brie Soup with Thyme
- 1 medium onion diced yellow or white
- 750 grams brown or white mushrooms (quartered or sliced)
- 32 grams butter 2 ½ tbsp
- 20 grams flour 2 ½ tbsp
- 2 tbsp olive oil
- 2 cloves garlic minced
- 3 tsp fresh thyme removed from sprig
- 4 cup chicken (vegtable) stock
- ½ cup fresh cream or milk
- 140 gram brie cheese cubed (rind removed)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup water or stock (optional for thinning to desired consistency)
- Cut your mushroom into quarters or thick slices. Heat a soup pot on medium-high heat, add in the olive oil and sautee the mushrooms in two batches until nicely browned. Set mushrooms aside.
- In the same pot melt the butter.
- Add in diced onions and sautee until translucent, about 4-5 minutes.
- Add garlic, salt, pepper, and fresh thyme, sautee until fragrant, about 1 min.
- Add the flour and stir into the butter-onion mixture until toasted and lightly golden in color (not too much we are just trying to remove the raw flour taste). *check the notes for a keto version*
- Slowly start adding the stock 1/2 a cup at a time while stirring until well incorporated and thickened.
- Once all your stock is in, add in your roasted mushrooms, bring it to a boil then reduce the heat and allow it simmer for 15 minutes on low.
- After 15 minutes, add the cubes of brie and fresh cream, continue to simmer until all the cheese has melted into the soup.
- Add your mixture to a large blender and puree to your desired consistency (we like ours smooth). If your blender can not hold all the liquid, blend in batches.
- Pour the soup back into your pot to keep warm. If the consistency is too thick thin it out with a little bit of stock or water. Adjust salt and pepper to taste.
- Garnish with some sauted mushrooms (optional) and thyme leaves, enjoy with a toasted slice of bread.