Creamy Mushroom and Brie Soup is a rich and velvety soup that can be the perfect cozy meal on its own or an elegant first course for a meal to impress.
The earthy flavor of the dried mushrooms and the wonderful texture of the fresh mushrooms bear no resemblance to the canned cream of mushroom crap. This is a luxurious rich creamy soup full of the extra spark of umami. And then you add the Brie cheese because everything tastes better with the addition of melted cheese.
Dried Mushrooms 101
Dried mushrooms are a great addition to your kitchen pantry, especially when your grocery stores only carry a few varieties of fresh mushrooms or the fresh mushrooms are old. Learn more about fresh mushrooms in this post. You can purchase individual mushroom types as well as a mushroom mixture. Look for packages that have whole mushrooms or large pieces. Be careful as there are lower quality dried mushrooms that contain more grit. Look for dried mushrooms in the produce department above where the mushrooms are. Since they are dried, these mushrooms can be stored in the pantry and last for at least a year (even longer if kept in an airtight container.)
Kinds of commonly available dried mushrooms
There are types of dried mushrooms—Asian mushrooms (shiitake, wood ear, cloud ear, and matsutake) and Continental mushrooms (porcini, morel, trumpet, and chanterelle). Each mushroom variety has a slightly different earthy flavor profile. Every mushroom type imparts a rich, meaty taste with the addition of the umami flavor to the dish making them a great addition to both main dishes and sides.
Using Dried Mushrooms for Creamy Mushroom and Brie Soup
You can reconstitute dried mushrooms and once rehydrated, remove any hard bits and squeeze excess liquid out. Use as you would fresh mushrooms in cooking.
The liquid can be strained through triple layer of cheesecloth to remove any grit and use the flavorful liquid in sauces and soups.
Dried mushrooms can be processed in a blender into a powder and use as a seasoning.
Step-By-Step Directions to Rehydrating Mushrooms
- Soak dried mushrooms in a bowl filled 3/4 full with warm water and let sit for at least 20 minutes, (how much time needed to soak is determined by the size and thickness of the mushrooms.)
- The mushrooms will float and the grit will sink to the bottom of the bowl.
- Dried mushrooms are reconstituted when they are soft all the way through.
- Carefully remove the mushrooms and squeeze them to remove as much liquid as possible.
- Lightly rinse mushrooms under running water to remove surface grit and pat dry.
- Some mushrooms have tough stems that won’t ever soften. Just cut them off and discard the hard stems.
- Once the soaking liquid has been strained, it can be used in sauces and soups, refrigerated extra liquid for up to one week, and transfer to a freezer-safe container and freeze in small portions for up to 3 months. You can add the frozen mushroom liquid to recipes that are cooked as the liquid will thaw and combine with the dish as it cooks.
This creamy mushroom and Brie soup can be used as a delicious substitute for the canned stuff in many recipes. Try it in your green bean casserole for Thanksgiving and be amazed at the difference.Print
Creamy Mushroom and Brie soup is a rich and luscious soup that is perfect as a cozy meal on its own or as an elegant first course for a fancy meal.
- 2 tablespoons vegetable oil
- 1 pound fresh mushrooms, quartered (look for small mushrooms with closed gills)
- 2 ounces dried mushrooms
- 2 tablespoons butter
- 1 shallot, minced (about 1/4 cup)
- 2 garlic cloves, minced (about 2 teaspoons)
- 1 onion, diced (about 2 cups)
- 1 teaspoon dried thyme
- 2 tablespoons flour
- 2 tablespoons apple cider vinegar
- 4 cups chicken broth (or vegetable broth)
- 4 ounces brie, cut off the rind and cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- In a large skillet over medium-high heat saute the fresh mushrooms in 2 tablespoons vegetable oil until browned and the edges begin to caramelize. Be patient and stir occasionally as the mushrooms need to release their liquid before they begin to brown. Alternatively, you can dry roast the fresh mushrooms in the oven.
- While the fresh mushrooms are sautéing, reconstitute the dried mushrooms in a medium dish, filled half full with warm water. Add the dried mushrooms to the dish and let sit for 20 minutes. Once the dried mushrooms are soft, remove the mushrooms from the liquid and rinse to remove any surface grit. Chop reconstituted mushrooms into small pieces and set aside.
- Strain mushroom liquid through 3 layers of cheesecloth to remove any grit and reserve 1/4 cup to use in soup.
- In a 3 or 4-quart saucepan over medium-high heat, melt the butter and saute the shallot, garlic and onion until pieces are translucent, 5-7 minutes.
- Add the dried thyme and flour and stir well to incorporate the flour. Let cook for 3-5 minutes, stirring well to cook out the raw flour taste.
- Deglaze the pan with the reserved 1/4 cup mushroom liquid and the 2 tablespoons apple cider vinegar.
- Add the sautéed fresh mushrooms and reconstituted dried mushroom pieces into the pan and stir in the chicken broth. Bring to a boil, then reduce heat to medium and let the soup simmer for 10 minutes.
- Add the cream and brie, continue cooking until the brie has melted. Season with half of the salt and pepper and stir. Taste, and adjust seasoning as desired.
- Garnish with fresh thyme or parsley.
To Roast Mushrooms in the Oven—Preheat oven to 400°F. On a baking sheet, arrange mushroom quarters in a single layer and drizzle with oil. Toss to coat mushrooms and redistribute to a single layer. Place the baking pan in the oven and roast mushrooms for 15 minutes. Stir mushrooms on pan to expose different surfaces and continue roasting for 10-15 more minutes, until the mushrooms start to caramelize. Remove mushrooms from oven and continue with recipe.