📝 About This Recipe
This luxurious soup is a masterclass in texture, blending the earthy, umami depth of roasted woodland mushrooms with the buttery, sophisticated melt of French Brie. Unlike traditional cream soups, the thickness here comes from a classic blonde roux and the molten cheese itself, creating a silkiness that coats the palate beautifully. It is an elegant, comforting bowl that captures the essence of a rustic French bistro in autumn.
🥗 Ingredients
The Mushroom Base
- 1 pound Cremini Mushrooms (cleaned and thinly sliced)
- 4 ounces Shiitake Mushrooms (stems removed, sliced)
- 4 tablespoons Unsalted Butter (divided into two portions)
- 1 tablespoon Olive Oil (extra virgin)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
The Aromatics & Thickener
- 2 large Shallots (finely minced)
- 3 cloves Garlic (pressed or minced)
- 1/4 cup All-purpose Flour (sifted)
- 1/2 cup Dry Sherry (or a dry white wine like Sauvignon Blanc)
The Liquid & Finishing Touches
- 4 cups Vegetable or Chicken Stock (low sodium, high quality)
- 1/2 cup Heavy Cream (at room temperature)
- 8 ounces Brie Cheese (rind removed, cut into small cubes)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Truffle Oil (optional, for garnish)
- 2 tablespoons Fresh Chives (finely snipped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter with the olive oil over medium-high heat until the butter begins to foam.
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2
Add the sliced cremini and shiitake mushrooms to the pot. Sauté for 8-10 minutes without stirring too frequently at first, allowing them to brown deeply and release their moisture.
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3
Once the mushrooms are golden and tender, stir in the fresh thyme and a pinch of salt. Remove about 1/2 cup of the sautéed mushrooms and set aside for garnishing later.
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4
Lower the heat to medium and add the remaining 2 tablespoons of butter along with the minced shallots. Cook for 3-4 minutes until the shallots are translucent and fragrant.
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5
Stir in the minced garlic and cook for just 60 seconds, ensuring it doesn't brown or become bitter.
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6
Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste; the mixture will look like a thick paste (roux) coating the mushrooms.
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7
Deglaze the pot by pouring in the dry sherry. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
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8
Slowly whisk in the stock, one cup at a time, ensuring the flour incorporates smoothly without lumps. Bring the mixture to a gentle boil.
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9
Reduce the heat to low and simmer, uncovered, for 15 minutes. This allows the flavors to meld and the soup to thicken naturally.
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10
Using an immersion blender, pulse the soup a few times. You want to thicken the base while still leaving plenty of mushroom chunks for texture. (Alternatively, blend 1/3 of the soup in a standard blender and return it to the pot).
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11
Stir in the heavy cream and the cubed Brie cheese. Whisk gently over low heat until the cheese is completely melted and the soup is glossy.
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12
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. If the soup is too thick, add a splash more stock.
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13
Ladle the hot soup into warmed bowls. Top each serving with the reserved sautéed mushrooms, a sprinkle of fresh chives, and a tiny drizzle of truffle oil if using.
💡 Chef's Tips
For the best flavor, use a mix of wild mushrooms like oyster or chanterelle if available. Removing the rind from the Brie is essential for a perfectly smooth texture; freeze the cheese for 15 minutes to make the rind easier to slice off. Do not let the soup reach a rolling boil once the Brie and cream are added, or the cheese may separate and become grainy. If you prefer a completely smooth bisque, blend the entire mixture before adding the final cream and cheese components. Always use a dry sherry labeled 'Fino' or 'Amontillado' rather than 'Cooking Sherry' which contains excessive salt.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a French Chablis to cut through the richness of the Brie. Serve alongside a warm, crusty sourdough baguette for dipping into the velvety broth. A simple arugula salad with a lemon vinaigrette provides a bright, peppery contrast to the earthy soup. For a hearty meal, serve as a starter followed by roasted chicken with root vegetables. Top with homemade garlic butter croutons for an extra layer of crunch.