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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
  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 4 servings

Brie works well in sweet recipes because it spreads easily, melts, and mixes with other ingredients.

See dessert & sweets recipes with Canadian brie.


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


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.

27 people love this recipe.

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Brie has been made in Canada since the French colonial era and is one of the most popular cheeses in the country.

Meet Canadian cheese makers who are dedicated to making quality brie.


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Young Brie cheeses will keep for about a month. If the cheese is ripe and kept under good conditions, it will last for about two weeks.

Learn how to store your brie.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:


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