Mushroom Brie Bisque

There are many ways to get inspired by food. Sometimes you are craving something. Or you could have an over-abundance of a certain ingredient and strive to use it. Other times you see a recipe or picture of something and know that you MUST make it (hopefully that has happened to you once here?). This recipe fell into the “OMG I have to make this” category!

I spend many (many, many) hours browsing around on FoodGawker and when a beautiful image from Tide and Thyme came up featuring Mushroom Brie Bisque – I knew there was my inspiration for a starter soup!! The stars must have been aligned since Brie was on sale last week (I LOVE when things work out)

… speaking about things “working out” – yeah, that describes this soup: IT WORKS! There is a nice creaminess to this soup with the complex flavors from the soft/melty brie soft pillows of mushroom and the salty creaminess to bring it all together 🙂

Mushroom Brie Bisque

adapted and edited from Tide & Thyme – serves approx. 4

  • 2 shallots or leeks or a small onion – minced
  • 16 ounces portobello mushroom caps (or baby bellas), cleaned and chopped
  • 2 tablespoons butter
  • 4 cups chicken stock
  • 1.5 cups milk
  • 8 ounces Brie cheese, rind removed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons water to mix with cornstarch

Heat butter in a large saucepan over medium high heat. Add mushrooms and shallots, and sauté until most of the water has cooked out of the mushrooms, about 5 minutes. Add chicken stock. Simmer for 15 minutes. Add the milk, as well as the chunks of brie cheese.

Simmer the soup, whisking until the cheese melts down. Make a “slurry” with the cornstarch and water, and whisk into the soup to thicken. Bring to a soft rolling boil and remove from the heat.

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And I leave you with this… Where do you most often get your “divine intervention” for what you cook?


Mushroom Brie Bisque — 6 Comments

  1. Teacher-Chef, this Mushroom-Brie bisque looks lovely and what’s more is it seems to come together quickly. I love the foodgawker inspiration for I’ve been known to lose time visiting that site. Thank you for sharing your version. Brava!

  2. Pingback: Mexican “Grilled” Corn |

  3. I saved this recipe to make on a cold evening… I had friends for dinner and the soup was a huge hit – everyone loved it! I made a few revisions that worked well – used Wondra flour instead of the cornstarch (no additional mixing – just add it into the soup and stir). I also used Alouette – Creme de Brie instead of having to remove the rind of a regular Brie. I also garnnished with a bit of chopped bacon. It was terrific!

    • Those changes sound brilliant (and much easier)! Thank You so much for sharing your feedback and positive changes, I’m sure this was loved by all, thanks for checking in!