Description

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.

Ingredients

Scale

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

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Instructions

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.

Notes

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.