Creamy Brie and Fresh Mushroom Soup recipe
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View more "Soups & Creams" recipes Creamy Brie and Fresh Mushroom Soup Recipe

Creamy Brie and Fresh Mushroom Soup

Dairy Farmers of Canada
  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 4 servings


3 cups (750 mL) thinly sliced fresh mushrooms
1/2 cup (125 mL) chopped onion
1 tbsp (15 mL) chicken broth mix
1 cup (250 mL) water or
1 cup (250 mL) chicken broth
1/4 cup (60 mg) butter
1/4 cup (60 mL) all-purpose flour
Pinch of poultry seasoning
3 cups (750 mL) Milk
Salt and pepper, to taste
6 oz (180 g) thinly sliced Canadian Brie* cheese

The holes in swiss cheese are called "eyes", which are formed during ripening.

Learn more about Canadian Swiss cheese.


In medium saucepan, combine mushrooms, onion, broth mix, or chicken broth, and water. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes.

In large saucepan, melt butter. Blend in flour and poultry seasoning. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in undrained mushroom mixture. Add salt and pepper to taste.

To serve, divide Canadian Brie cheese among four soup bowls; top with hot soup. Stir melted cheese through soup.


Look for firm, fleshy mushrooms with no discoloration or bruises. Store, unwashed, in a paper bag in the refrigerator for up to five days.

*Or you can use shredded Canadian Swiss, Mozzarella or Provolone cheese.

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