"The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. If you put your brie cheese out at room temperature for 3 to 9 hours, this will intensify the brie flavor in your soup." — MARBALET
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fresh mushrooms, sliced
heavy whipping cream
salt and pepper to taste
This is really a good cheese soup. Overlook the "expert" words and use your common sense on what to skim off, etc. A local restaurant makes this soup, so I looked here for a recipe. This was better when I omitted the carrots and pureed the mushrooms in a food processor the second time. If you've tried and enjoyed Brie Soup, don't bypass this recipe!
I followed Cheryn's suggestion and omitted the carrots and pureed the mushrooms and celery. I also figured out the hard way you are supposed to remove the rind before you put it in the pot. The soup is good, but I thought it was missing something. I am not good at figuring out how to make a recipe better, but if I make it again I'll try garlic or onion or more seasoning or something.
This soup is so good, its silly. I look forward to making this again.
I didn't use the celery, added a few peas instead. I also didn't use all of the cream just a tbsp really felt it didn't need it. Considering there was quite a bit of brie in this it was surprisingly light. We all enjoyed this and I would definitely make this for company. Thanks.
I love this. It freezes good also. I added leeks, onions, and garlic. I also puree everything togther and strain it several times. My chicken stock is home made also. This is a great basis to make your own. I have now made this 5 times.
I made this for Christmas just as the recipe says except instead of skimming off the impurities, I just ran it through a sieve after melting the cheese....it was silky smooth and the BEST creamy soup my family has ever had! Definitely a keeper!!
What a great soup! I used only peas (instead of all the veggies listed) which really simplified the recipe. While browning the flour I added two sliced cloves of garlic. I didn't want to share this soup with my husband, it turned out so well.
Very good, easy to make. I choose not to strain it. I didn't add the mushroom or wine, and had to substitute 2 cups of milk for some of the Chicken stock. Finished product is different, but GOOD!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 349
** Calories from Fat: 245
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