Brie Mushroom Soup Recipe

5 1 1
Brie Mushroom Soup Recipe
Brie Mushroom Soup Recipe photo by Taste of Home
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Brie Mushroom Soup Recipe

Read Reviews
5 1 1
Publisher Photo
Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.—Maria Emmerich, River Falls, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1 pound sliced fresh mushrooms
  • 2 large onions, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 tablespoon paprika
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons dill weed
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 4 ounces Brie cheese, rind removed, cubed
  • 1/4 cup minced fresh parsley
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes.
In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil). Yield: 4 servings.
Originally published as Brie Mushroom Soup in Taste of Home Christmas Annual Annual 2014

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  • 1/4 cup butter, cubed
  • 1 pound sliced fresh mushrooms
  • 2 large onions, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 tablespoon paprika
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons dill weed
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 4 ounces Brie cheese, rind removed, cubed
  • 1/4 cup minced fresh parsley
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes.
  2. In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil). Yield: 4 servings.
Originally published as Brie Mushroom Soup in Taste of Home Christmas Annual Annual 2014

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rudymary User ID: 8257360 220395
Reviewed Feb. 13, 2015

"My sister in law made this and my nephew had it for dessert besides his 1st course! It was awesome though not as good reheated - Amazingly tasty and comforting."

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