Brie mushroom soup


A SUPER creamy soup with cheese, leek and more! This vegetarian brie mushroom soup is an ideal lunch or meal dish.

40 minutes 4 people Soup
Brie mushroom soup


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  • 300 grams brie
  • 50 grams butter
  • 50 grams flour
  • ½ leek
  • 2 cloves of garlic
  • ½ litre vegetable stock
  • ½ litre full fat milk
  • 100 grams crème fraîche
  • 250 grams mushrooms
  • Salt and pepper to liking
  • Powdered nutmeg
Brie mushroom soup ingredients
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Kitchen equipment

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  • Cutting board
  • Chefs knife
  • Mushroom brush or paper kitchen towel
  • Medium-sized pan
  • Whisk
  • Immersion rod or blender
  • Large frying pan


40 minutes 4 people Soup

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Preparation – 15 minutes

Wash the leek and preferably use only the white part for a lightly coloured soup. Slice the leek into thin rings, this doesn't need to be very precipe since the soup will be pureed. Peel the cloves of garlic and chop them up.

Clean the mushrooms using a mushroom brush or paper kitchen towel, cut them into thin slices.

Cut off 8 slices of brie (with crust) and set aside. Remove the crust from the remaining brie and cut it into chunks.

Brie mushroom soup
Brie mushroom soup

Finishing up the brie mushroom soup – 25 minutes

Add in a knob of butter into a medium-sized pan and saute the leeks for a few minutes. Add in the flour and cook it for another couple of minutes on low heat.

Gradually add in vegetable stock and stir smooth using a whisk to prevent lumps. Bring to a simmer and slowly cook until the leek and garlic has been softened. This will take about 10 minutes.

In the meanwhile heat up a knob of butter in a large frying pan and brown the mushroom, best to cook them in parts.

Puree the soup until smooth and stir in the brie without the crust. Puree again until smooth and pour in the milk with crème fraîche.

Heat up again and season using powdered nutmeg, salt and pepper.

Serve the brie soup with slices of brie (with crust) and browned mushrooms. Optionally garnish with fresh parsley. Enjoy your meal!

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