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.
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5 from 1 vote

Mushroom Brie Bisque

Easy creamy, homemade mushroom soup.
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: mushroom bisque recipe
Servings: 4
Author: A Gouda Life


  • 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.