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Brie Mushroom Soup

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.—Maria Emmerich, River Falls, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1 pound sliced fresh mushrooms
  • 2 large onions, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 tablespoon paprika
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons dill weed
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 4 ounces Brie cheese, rind removed, cubed
  • 1/4 cup minced fresh parsley
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes.
  • In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).
Nutrition Facts
1-1/4 cups: 328 calories, 22g fat (14g saturated fat), 67mg cholesterol, 1192mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 14g protein.

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