Mushroom and Brie Soup Recipe

Name: Mushroom and Brie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 parts kosher salt; 2 parts granulated garlic; 1 part dry whole thyme; 1 part paprika; 1/2 part ground black pepper; 2 cups butter; 1 cup diced onions; 1/2 cup chopped garlic; 3 pounds mushrooms, sliced; 3 tablespoons Chaps seasoning blend; 2 cups red wine; 3 cups fresh chicken stock; 4 cups heavy cream; 3 cups half-and-half; 2 cups shredded Brie cheese; 2 cups shredded pepper jack cheese; Salt and freshly ground black pepper

Servings: persons

2 parts kosher salt
2 parts granulated garlic
1 part dry whole thyme
1 part paprika
1/2 part ground black pepper
2 cups butter
1 cup diced onions
1/2 cup chopped garlic
3 pounds mushrooms, sliced
3 tablespoons Chaps seasoning blend
2 cups red wine
3 cups fresh chicken stock
4 cups heavy cream
3 cups half-and-half
2 cups shredded Brie cheese
2 cups shredded pepper jack cheese
Salt and freshly ground black pepper

1
Combine all of the seasoning ingredients in a small bowl.
2
Melt the butter in soup pot over medium-low heat.
3
Add the onions and garlic and cook until soft.
4
Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size.
5
Add the Chaps seasoning blend and stir.
6
Deglaze the pot with 1 cup red wine and let it come to a boil.
7
Add the chicken stock, heavy cream, and half-and-half.
8
Bring to a boil, then reduce the heat and simmer for 10 minutes.
9
Cool slightly before adding it to a blender.
10
Carefully pour the mushroom mixture into a blender.
11
Blend until the mushrooms are all consistently chopped into small pieces.
12
Add the mixture to the soup pot and bring it up to a simmer.
13
Slowly stir in the cheeses while mixing with a whip or whisk.
14
Season with salt and pepper, to taste, if needed.
15
Ladle the soup into bowls and enjoy!
16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

2704

kcal

Calories

226

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 parts kosher salt, 2 parts granulated garlic, 1 part dry whole thyme, 1 part paprika, and more.

Yes, Mushroom and Brie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Brie Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions