Mushroom Brie Bisque

Mushroom Brie Bisque ~ rich, decadent with a creamy texture and delicious rustic mushroom flavor. Simple to make with flavors you'll never find in a can.

Soup | December 13, 2017 | By

Mushroom Brie Bisque ~ rich, decadent creamy texture and delicious rustic mushroom taste. Simple to make with flavors you’ll never find in a can.

Mushroom Brie Bisque ~ rich, decadent with a creamy texture and delicious rustic mushroom flavor. Simple to make with flavors you'll never find in a can.

My husband worked for a company that had an upscale, elegant holiday party every year in downtown Detroit ~ dinner, dancing and extravagant, edge-of-your-seat giveaways like Caribbean cruises and trips to Vegas. For the record, we never won a trip and at one point I told him he couldn’t retire until we did. I was kidding. Sort of.

I thought after he retired I’d never taste the holiday party’s Mushroom Bisque again. It was served as an appetizer in shot glasses and so creamy and decadently delicious. If you waited too long to grab one, they were gone.

Last weekend during our annual girls’ weekend up north I saw Mushroom Brie Bisque on the menu and decided to try it. I literally scraped the bowl with my spoon to get the last bits. It was that good and I couldn’t wait to recreate it at home.

Mushroom Brie Bisque does contain heavy cream but it’s that time of the year, right? Indulge and worry about it tomorrow. Or next year. I’ve been eating Snowball Cookies right from the freezer so attention family ~ by Christmas Eve, there probably won’t be many any left.

Anyway, this Mushroom Brie Bisque is simple and spot on ~ rich, indulgent with a silky, creamy texture and delicious rustic mushroom flavor. Kick the can. You’ll never find taste like this there. And go ahead, indulge. I don’t judge. ‘Tis the season.

 Mushroom Brie Bisque ~ rich, decadent with a creamy texture and delicious rustic mushroom flavor. Simple to make with flavors you'll never find in a can.

So what is bisque? It sounds kind of fancy, but bisques and chowders are basically just thick soups. A bisque is usually smooth; a chowder is chunky.

I added brie cheese to this recipe just like I did in the Artichoke Lemon Risotto, Brie was the secret ingredient that gave the risotto all the creaminess and none of the crazy sore-arm stirring.

Brie is a soft, mild cheese made from cow’s milk. It melts easily and adds great texture to dishes like risotto or even Cranberry Brie Crescent Braid

Cranberry Brie Crescent Braid ~ golden crescent filled with warm brie cheese, cranberry sauce, pistachios + fresh orange zest. The ideal holiday appetizer!

Let’s get this Mushroom Brie Bisque started.

Mushroom Brie Bisque ~ rich, decadent with a creamy texture and delicious rustic mushroom flavor. Simple to make with flavors you'll never find in a can.

Mushroom Brie Bisque Ingredients:

  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 16 ounces baby bella/crimini mushrooms
  • 1 small onion, chopped
  • 1 teaspoon fresh thyme
  • 4 cups + 3 tablespoons beef stock, divided
  • 1 ½ tablespoons Worcestershire sauce
  • ¼ cup brandy
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon fresh cracked black pepper (or to taste)
  • 4 ounces brie cheese
  • 1/2 cup heavy cream
  • 3 tablespoons cornstarch
  • ¼ cup parsley

Instructions:

Clean and slice the mushrooms, then in a large pot, melt one tablespoon of butter and add the olive oil. Drop in the mushrooms and sauté 5-7 minutes or until they’re golden then season with salt and pepper.

Mushroom Brie Bisque ~ rich, decadent with a creamy texture and delicious rustic mushroom flavor. Simple to make with flavors you'll never find in a can.

Add the onions and grated garlic to the pot and continue sautéing another couple of minutes until the onions are soft.

Fold in the thyme, Worcestershire and brandy and cook over low heat 2 minutes. Pour in the stock and continue cooking 8-10 minutes or until the mushrooms are tender.

Using an immersion (stick) blender, pulse several times to puree the soup while still leaving smaller bits of mushrooms.

Mushroom Brie Bisque ~ rich, decadent with a creamy texture and delicious rustic mushroom flavor. Simple to make with flavors you'll never find in a can.

Remove the rind from the brie then fold it into the soup along with the heavy cream stirring and simmering over low heat allowing the brie to melt. Season with salt (approximately 1 teaspoon) and fresh cracked pepper (about ¼ teaspoon) to taste.

In a small bowl whisk the cornstarch and stock together and slowly blend into the soup cooking 1-2 minutes as it thickens.

Fold in the parsley and the remaining tablespoon of butter and serve. We like this soup with slices of a rustic type of bread.

Tip: This soup can be made the day before ~ it actually tastes even better reheated!

Mushroom Brie Bisque ~ rich, decadent with a creamy texture and delicious rustic mushroom flavor. Simple to make with flavors you'll never find in a can.

Mushroom Brie Bisque is ideal for this time of year. It’s simple and fast enough for weeknights (though probably not toddler friendly), as part of your holiday meal or even entertaining friends at home New Year’s Eve!

Enjoy!

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Mushroom Brie Bisque
Ingredients
  • 2 tablespoons butter divided
  • 1 tablespoon olive oil
  • 16 ounces baby bella/crimini mushrooms
  • 1 small onion chopped
  • 1 teaspoon fresh thyme
  • 4 cups beef stock + 3 tablespoons, divided
  • 1 ½ tablespoons Worcestershire sauce
  • ¼ cup brandy
  • 1 teaspoon salt or to taste
  • ¼ teaspoon fresh cracked black pepper or to taste
  • 4 ounces brie cheese
  • 1/2 cup heavy cream
  • 3 tablespoons cornstarch
  • ¼ cup parsley
Instructions
  1. Clean and slice the mushrooms, then melt one tablespoon of butter in a large pot. Add the olive oil and once it's hot, drop in the mushrooms and saute 5-7 minutes or until they’re golden then season with salt and pepper.

  2. Add the onions and grated garlic to the pot and continue sauteeing another couple of minutes until the onions are soft.

  3. Fold in the thyme, Worcestershire and brandy and cook over low heat 2 minutes. Pour in the stock and continue cooking 8-10 minutes until the mushrooms are tender.

  4. Using an immersion (stick) blender, pulse several times to puree the soup while still leaving smaller bits of mushrooms.
  5. Remove the rind from the brie then cube it and fold it into the soup along with the heavy cream simmering over low heat allowing the brie to melt. Season with salt (approximately 1 teaspoon) and fresh cracked pepper (about ¼ teaspoon) or to taste.

  6. In a small bowl whisk the cornstarch and stock together and slowly blend into the bisque cooking 1-2 minutes as it thickens.

  7. Fold in the parsley and the remaining tablespoon of butter and serve with slices of a rustic type of bread.

  1. Mary
    December 14, 2017

    There used to be a restaurant here in Memphis that had the most delicious mushroom soup. Sadly, it closed years ago. Haven’t found a soup that came close in taste. This bisque sounds as if it would be a good clone! Can’t wait to make this recipe. This is one of those “girdle busting” delectables!! Pinned. Have a great weekend. Chat again soon.

    • Bernie
      December 15, 2017

      Hi Mary – the soup from the Memphis restaurant must have been really good to be so memorable. If you try this Mushroom Brie Bisque let me know how it compares. You’re right about “girdle busting”! Would you be interested in a few more healthier recipes for 2018?