Cream of Mushroom Soup – creamy with delicious earthy rustic flavor and easy to make homemade in minutes! You’ll never go back to canned.
I first tasted a version of this creamy Mushroom Soup on a girls’ trip up north. Because licking the bowl in a public place is frowned upon, I knew I needed to make it in the comfort of my own home.
Sauteed, caramelized mushrooms, fresh herbs, a little cream plus brie cheese give this soup its rustic creamy flavor.
Sure canned soup is easier to make but you’ll never find taste like this there. Indulge. Kick the can. ‘Tis the season.
I added brie cheese to this soup for the same reason I add it to risotto – it adds next level creaminess without altering the flavor.
what’s in this cream of mushroom soup?
- baby bella (cremini) mushrooms
- garlic cloves
- fresh thyme
- chicken stock
- Worcestershire sauce
- white wine
- salt and pepper
- brie cheese (rind removed)
- heavy cream
how to make cream of mushroom soup with brie:
Slice the mushrooms and dice the onion.
Melt the butter in a soup pot or Dutch oven then add the mushrooms and onions. Sauté 4-5 minutes or until the mushrooms brown and the onions are tender.
Season with salt and pepper to taste then grate in the garlic. Continue cooking 1 minute.
NOTE: you won’t get deep caramelization on the mushrooms because the pot will be too crowded. If you want caramelized mushrooms for garnish, sauté them separately in a skillet with a tablespoon of butter.
Remove the thyme from the stems, finely chop it and add to the soup along with the Worcestershire and wine. Cook over medium heat 2-3 minutes or until the wine has reduced by about half.
NOTE: You’ll be using 3 cups of stock for the soup plus 3 tablespoons of stock later to thicken it. Add 3 cups of stock to the soup now then cover and bring to a boil.
Once the soup is boiling, reduce the heat and simmer 10 minutes uncovered.
Slowly add the cream then remove the rind from the brie, cube it and fold it into the soup. Continue cooking 5 minutes stirring gently to make sure the brie is melted.
In a small bowl whisk the cornstarch and remaining 3 tablespoons of stock together. Pour into the soup while stirring to combine then simmer over low to medium-low heat 3 minutes letting the soup thicken.
Taste and adjust for salt then serve hot.
can this soup be made ahead of time?
Yes – you can definitely make this soup a day ahead. Store the finished soup in the refrigerator and when you’re ready to serve, warm over low heat stirring occasionally.
variations to this recipe:
Here are a few variations to the recipe if you want to change it up:
Add grated or diced carrots to bulk up the vegetables and add a pop of color.
Blend cooked wild rice into the soup.
Use a variety of mushrooms such as wild mushrooms or porcini mushrooms.
Substitute vegetable broth for a vegetarian meal.
LOOKING FOR MORE RECIPES WITH MUSHROOMS?
Cheesy Chicken with Mushrooms – breaded bites of chicken breast blanketed in sautéed mushrooms, gooey melted cheese and a simple white wine sauce.
Lasagna Soup with Mushrooms – easy ONE POT or SLOW COOKER Lasagna Soup. Ground beef, lasagna noodles in a rich cheesy tomato broth. Top with ricotta – all the comfort of the classic dish but less work!
Caramelized Mushrooms – classic, quick and easy side dish – perfect for grilled steak and much more.
Salisbury Steak with Mushroom Gravy – seasoned ground beef patties simmered in rich mushroom gravy. Serve over mashed potatoes or egg noodles for an easy any night comfort meal.
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If you tried this Cream of Mushroom Soup or any other recipe on the blog then I hope you’ll leave a comment and some stars.
Cream of Mushroom Soup
- 2 tablespoons butter
- 16 ounces baby bella/cremini mushrooms sliced
- 1 small onion diced
- 2 cloves garlic grated
- 3-4 sprigs fresh thyme removed from stem, finely chopped
- 3 cups chicken stock + 3 tablespoons of stock (divided)
- 1 tablespoon Worcestershire sauce
- ¼ cup dry white wine Pinot Grigio used
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 4 ounces brie cheese
- 1/2 cup heavy cream
- 3 tablespoons cornstarch
- 3 tablespoons fresh parsley chopped
- Slice the mushrooms and dice the onion.
- Melt the butter in a soup pot then add the mushrooms and onions. Sauté 4-5 minutes or until the mushrooms brown and the onions are tender.
- Season with salt and pepper to taste then grate in the garlic and cook 1 minute.NOTE: you won’t get deep caramelization on the mushrooms because the pot will be too crowded. If you want caramelized mushrooms for garnish, sauté them separately in a skillet with a tablespoon of butter
- Remove the thyme from the stems, finely chop it and add to the soup along with the Worcestershire sauce and wine. Cook over medium heat 2-3 minutes or until the wine has reduced by about half.
- NOTE: You’ll be using 3 cups of stock for the soup plus 3 tablespoons of stock later to thicken it. Add 3 cups of stock to the soup now then cover and bring to a boil.Once the soup is boiling, reduce the heat and simmer 10 minutes uncovered.
- Slowly add the cream then remove the rind from the brie, cube it and fold it into the soup. Continue cooking 5 minutes stirring gently to make sure the brie is melted.
- In a small bowl whisk the cornstarch and remaining 3 tablespoons of stock together. Pour into the soup while stirring to combine then simmer over low to medium-low heat 3 minutes letting the soup thicken.Taste and adjust for salt then serve hot.
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.
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?
You mention adding grated garlic in the instructions, but garlic is not listed as one of the ingredients. How much garlic did you use?
Hello! Thanks for catching this – 2 cloves – I’ve updated the recipe. I appreciate you reaching out. 🙂
I saw someone mention a mushroom brie soup in a group I’m in and thought… Hey you just bought both brie and mushrooms on sale… Go forth and find a great recipe… And I’m here… 🤣
Only one slightly tricky thing you may have a suggestion for. I have food additive sensitivities and have yet to find a heavy cream that doesn’t use Carrageenan as it’s binder… and that is a big no no for me…
Could I possibly use a half n half + cornstarch substitute or do you have another suggestion?
Hi Lisa – welcome! So glad you found me 🙂 — I would substitute the half n half as is – no cornstarch. The soup will still be delicious. I’ve made it both ways (depending on what I have already in the fridge). The brie adds a nice creaminess – you won’t miss the heavy cream at all. Enjoy!
Century Foods says
Hi there! just found your article when I was looking for making cream of mushroom soup recipe.
Thanks for sharing this very well-written and worth reading article.
wish to see more in the coming days.
Thanks so much!
Really good. My husband is not a fan of Mushroom Soup (I am, though) and he really liked this….he wants me to make it again
Hi Kim – wow – the ultimate compliment when you convert someone eh? Thanks so much for the kind words. I appreciate you taking time to write – Bernie
Absolutely delicious! I followed the recipe exactly! Wouldn’t change a thing!
Hi Lori – thank you so much! I appreciate the kind words – now I’m craving this soup – will have to make it again soon. Take care – Bernie
The recipe says, “In a small bowl whisk the cornstarch and remaining (3 tablespoons) together.”
What are the remaining 3 tablespoons? Heavy cream? Should I be adding 1/2c of heavy cream and then having 3tbsp more for the cornstarch?
Never mind! I just found it while writing out my grocery list!
Ugh. Was hoping for an answer. It says add cornstarch + remaining 3 tablespoons.. 3 tbsp of what? There isn’t anything on the ingredients list that says 4 tbsp 🙁
Hi Dana — thanks for reaching out. I updated the instructions just now – hopefully it makes things clearer and you’ll try the recipe. Best — Bernie
So delish!! Will be making this again, loved every last morsel!
Thank you so much! Really glad you enjoyed the recipe – it’s definitely one of my favorites too. I appreciate you taking the time to comment – Bernie
Love love love this soup! There is a restaurant near me that serves this soup. I decided to try and make it myself and found this recipe. I made it and everyone that had it says it’s even better than the one we get at the restaurant! I love cooking and this is going on my list of foods that I will be making for the rest of my life! Thank you so much for sharing this recipe!
Hi Michele – this makes me so happy! I love that you LOVE this recipe! Thank you so much for the kind words and taking the time to comment. — Bernie