Brie + Roasted Mushroom Soup

Cream of mushroom soup, when made from scratch, is one of the most delicious, comforting foods in the world. I decided for this week's soup to elevate it a little bit by adding fresh thyme and lots of yummy brie cheese. This soup turned out so creamy and tasty, and extra bonus points for being super quick and easy!

What You'll Need:

1 1/2 pound white mushrooms, sliced
4 oz brie, cut into 1 inch pieces
1 onion, diced
3 cloves of garlic, minced
1 TSP fresh thyme leaves
4 C vegetable broth
2 TBSP flour
2 TBSP butter
1/2 C heavy cream or milk
salt + pepper to taste

Preheat your oven to 400 degrees.
Combine mushrooms with 1 TBSP olive oil and roast for 20 minutes.
Over medium heat, melt your butter and add onions until soft, about 6 minutes.
Add the garlic and thyme leaves and cook until fragrant.
Add your flour and cook for 2 minutes. 

Add mushrooms and broth to the pot.
Bring to a boil, reduce heat and simmer for 10 minutes
Add brie and allow to melt, while whisking in cream to combine.
Add salt and pepper to taste

Remove from heat and ladle into bowls. 
Top with extra thyme leaves


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