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Brie Mushroom Soup

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

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 until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).
Nutrition Facts
1-1/4 cups: 328 calories, 22g fat (14g saturated fat), 67mg cholesterol, 1192mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 14g protein.

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Reviews

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Average Rating:
  • Ethan
    Feb 25, 2021

    This is one of THE BEST soups I have ever made. Absolutely delicious.

  • Lise
    Feb 10, 2020

    100% fantastic

  • Jon
    Nov 26, 2019

    Delicious.....my wife agrees that today's leftovers were even better. I added some Dijon and a couple cloves of garlic....what isn't better with Dijon and garlic?

  • Summy
    Nov 17, 2019

    Absolutely delicious! I used fresh dill. I highly recommend making this the day before serving, as the flavors really intensify. I'll be making this again and again.

  • Nancy
    Nov 10, 2019

    This soup was delicious, even my husband who was skeptical liked it. I only used one onion and added thinly sliced carrots and a half cup of white wine. Will definitely make again.

  • Paige
    Oct 18, 2019

    This is a go to recipe in my home. We usually stick to one onion instead of two

  • rudymary
    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.