This batch of creamy Mushroom & Brie soup will give you a new reason to keep brie cheese in your grocery rotation! Roasted mushrooms, fresh thyme and rosemary, and brie come together for a rich and satisfying bowl of comfort this holiday season!
Prep Time: 5 minutes
Cooking Time: 40 minutes
1 ½ pounds cremini mushrooms
2 tablespoons butter or ghee
1 small yellow onion, peeled & diced
3 medium garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
¼ cup white wine
2 ¼ cups chicken stock
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, minced
½ cup heavy whipping cream
6 ounces brie cheese, rind removed & diced
Preheat the oven to 400 F (205 C).
Wipe the mushrooms clean and place on a baking tray. Roast in the oven until the mushrooms are browned and have shrunk in size, about 20-25 minutes. Remove from the oven and set aside.
Add the butter or ghee to a large stock pot set on the stovetop set to medium-low heat.
Add the diced onion and garlic to the pot and season with sea salt and black pepper. Saute until soft, about 5 minutes.
Add the white wine and scrape the bottom of the pan to deglaze, getting any browned bits off of the bottom of the pan. Stir well.
Add the chicken stock, thyme, and rosemary, and roasted mushrooms. Bring to a simmer for 15 minutes.
Add the heavy whipping cream and brie cheese and stir until the cheese has melted.
Transfer half of the soup to a blender and pulse on high until very creamy. Return the pureed soup to the pot and stir well.
Serve between 6, garnishing with optional fresh thyme, storing any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 14