Mushroom Bisque with Brie Cheese
Mushroom Bisque ~ cream of mushroom soup with brie cheese. Rich, decadent, deliciously rustic. Simple to make with flavor 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 with dinner, dancing and extravagant, over the top 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 but last weekend on our annual girls’ weekend up north I saw Mushroom Brie Bisque on the menu and decided to try it. I literally scraped the bowl to get the last creamy bite.
Mushroom Brie Bisque contains some heavy cream but it’s that time of the year to 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 may not 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.
I added brie cheese to this recipe and it had the same result as it did in the Artichoke Lemon Risotto adding incredible creaminess. Brie is a really versatile cheese, blending well with cranberry in this Cranberry Brie Crescent Braid.
Mushroom Brie Bisque Ingredients:
- olive oil
- baby bella mushrooms
- 2 cloves grated garlic
- fresh thyme
- beef stock
- Worcestershire sauce
- salt and pepper
- brie cheese
- heavy cream
Add 1 tablespoon of butter and the olive oil to a soup pot then drop in the sliced mushrooms. Sauté 5-7 minutes or until they’re golden then season with salt and pepper.
Add the onions and grated garlic then continue sautéing another 3-4 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 then using an immersion (stick) blender, pulse several times to puree the soup while still leaving smaller bits of mushrooms.
Remove the rind from the brie, cut it into cubes then fold it and the cream into the soup. Simmer a couple of minutes or until the brie is melted. Season with salt and fresh cracked pepper to taste.
In a small bowl whisk the cornstarch and stock together then slowly blend into the soup cooking 2-3 minutes letting it thicken.
Fold in the parsley and the remaining tablespoon of butter then serve with slices of rustic grainy of bread.
Tip: This soup can be made the day before and actually tastes even better reheated.
Mushroom Brie Bisque is ideal for this time of year and simple and fast enough for weeknights, as part of your holiday meal or even entertaining friends at home New Year’s Eve.
If you tried this Mushroom Brie Bisque or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 16 ounces baby bella/crimini mushrooms
- 1 small onion chopped
- 2 cloves grated garlic
- 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
- Add one tablespoon of butter and the olive oil to a pot then drop in the sliced mushrooms. Saute 5-7 minutes or until they’re golden then season with salt and pepper.
- Add the onions and grated garlic then continue cooking another couple of minutes until the onions are soft.
- Fold in the thyme, Worcestershire and brandy and cook over low heat 2 minutes. Add the stock and continue cooking 8-10 minutes.
- Using an immersion (stick) blender, pulse several times to puree the soup while still leaving smaller bits of mushrooms.
- Remove the rind from the brie then cube it and fold it into the soup along with the heavy cream. Simmer 2-3 minutes or until the brie melts. Season with salt and fresh cracked pepper to taste.
- In a small bowl whisk the cornstarch and stock together and slowly blend into the bisque cooking 2-3 minutes until it thickens.
- Fold in the parsley and the remaining tablespoon of butter and serve with slices of rustic bread.