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Brie and Wild Mushroom Soup

I obtained this recipe at a local home and garden show a few years ago. The rich, comforting soup is sure to please on chilly days.
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    16 servings (1/2 cup each)


  • 2 cups cream sherry
  • 1/4 cup butter, cubed
  • 1 pound assorted fresh mushrooms (such as shiitake, cremini and oyster)
  • 8 shallots, finely chopped
  • 1/3 cup minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/3 cup all-purpose flour
  • 4 cups beef broth
  • 1 round (8 ounces) Brie cheese, rind removed, cubed
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper


  • Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside.
  • In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).
Nutrition Facts
1/2 cup: 167 calories, 12g fat (8g saturated fat), 42mg cholesterol, 489mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 5g protein.

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