• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
Display Search Bar
  • About
  • Contact
  • Work With Us
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Follow me on YouTube! Follow me on Google Plus!

Cooking With Janica

  • Home
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Lunch
      • Sandwiches
      • Soup
    • Dinner
      • Beef
      • Chicken
      • Pork
      • Seafood
      • Side Dishes
    • Desserts
    • Drinks
      • Cocktails
      • Shots
      • Non-Alcoholic
    • Copycat
    • Instant Pot
    • Fried
    • Dog Treats
  • Videos
You are here: Home / Crock Pot / Crock Pot Creamy Mushroom and Brie Soup Recipe

Crock Pot Creamy Mushroom and Brie Soup Recipe

Posted by Janette Staub on May 23, 2015, last updated January 26, 2021

Jump To RecipePrint Recipe
  • Share
  • Tweet

Mushroom soup in a white bowl next to a cutting board with sliced baguette. Text in the left hand corner reads "Brie & Mushroom Soup".

There’s nothing better than walking into your apartment or home to the smell of something cooking in the crockpot. It hits you like a brick wall but a brick wall you want to eat as slowly and delicately as possible.

Soup is a comfort food no doubt. Add some mushrooms and cheese and I’m done. I’ll curl up on the couch with a bowl of soup, some carbs on the side, and be good to go for the rest of the evening. And by good to go, I mean ready to go to sleep;-)

A close up of sliced mushrooms

Go, set that dial to low, and treat yourself to something you know you can depend on….deliciousness in a bowl.

A spoonful of Brie & Mushroom Soup held over the bowl

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

Print

Crock Pot Creamy Mushroom and Brie Soup Recipe

Make this creamy, savory mushroom and brie soup in your Crock Pot for an easy dinner.

  • Author: Jessica Pinney
  • Prep Time: 10 minutes
  • Cook Time: 8 Hours
  • Total Time: 8 hours 10 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: American
Brie & Mushroom Soup Recipe
Print Recipe
★★★★★ 5 from 1 reviews

Ingredients

Ingredients:
2 tablespoon olive oil
1 1/2 pounds mushrooms, sliced
2 tablespoons butter
1 yellow onion – thinly sliced, then halved
2 cloves garlic, chopped
1/3 teaspoon dried thyme
2 tablespoons flour
1/2 cup white wine
4 cups chicken broth
4 ounces brie, cut into 1-inch pieces (remove rind)
1/2 cup heavy cream
salt & pepper to taste

Instructions

Slice the mushrooms.

Toss in a bowl with the olive oil.

Place the mushrooms on a baking sheet in a single layer and roast in a preheated, 400 degree oven until caramelized, for about 20min, turning them once halfway through.

As the mushrooms are cooking, melt the butter in a pan over medium heat. Add the onions and cook until tender (about 5-7 minutes).

Add the garlic and thyme and cook for about a minute.

Add the flour and cook for 2 minutes.

Once the mushrooms and onions are cooked, place in the crock pot with the wine and chicken stock. Add brie.

Cook on low for 6-10 hours or on high for 4-6 hours.

Before serving, stir in milk and salt.

Ladle as much as your heart desires.

Nutrition

  • Calories: 309

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We'd love to see!

 

Crock Pot Mushroom & Brie Soup
Previous Post
Next Post

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Diane H says

    August 1, 2015 at 4:45 pm

    This looks delicious and I want to make it soon since I just bought a ton of mushrooms at the farmers market. Questions: When do you add the brie? Do you add the brie rind too? And, will it freeze well?

    Reply
    • jesspinney says

      August 1, 2015 at 7:41 pm

      Thanks! We really love this soup! Add the brie at the same time you put the mushrooms and onions in the crockpot. We did we freeze some, but we haven’t tried to unfreeze it yet so we can’t say for sure on that one. Hope you enjoy!

      Reply
      • Diane H says

        August 2, 2015 at 12:03 am

        Thanks. I’m going to make this tomorrow! I appreciate you getting back to me.
        Kind regards,
        Diane

        Reply
  2. Kaitlin says

    February 23, 2016 at 6:02 pm

    I made this and it was delicious however the Brie didn’t melt completely so I had chunks of Brie rather then a creamy sauce, is this normal?

    Reply
    • Jessica Pinney says

      February 23, 2016 at 8:05 pm

      I’m glad you enjoyed the soup, Kaitlin! Hmmm…I’m not sure about the Brie not completely melting. Maybe I used a softer Brie than you and that is the difference?

      Reply
  3. Julie Daniels says

    September 7, 2016 at 5:58 pm

    Always remove rind when eating brie. You don’t eat the casing.

    Reply
  4. michele says

    October 3, 2016 at 2:49 pm

    Sounds delish, can’t wait to try! P.s. We always Eat the rind over here!

    Reply
  5. Kirsten@humbledish says

    October 12, 2016 at 4:52 pm

    I’m making this tomorrow and I’m already hungry!! Now that I’m reviewing the recipe, I guess I’m wondering what the advantage is to using the slow cooker as opposed to making this on the stove- given that most of the work happens before it even gets into the slow cooker (roasting mushrooms, sauteeing onions, the roux etc.), and also since there’s no meat involved that would benefit from slow cooking. Could this just be simmered on the stove for say 30 minutes once the prep is done?
    Very excited to try this- anything involving mushrooms and wine and brie is an automatic win for me 🙂

    Reply
  6. Kirsten@humbledish says

    October 13, 2016 at 8:18 am

    Ok, I couldn’t wait, so I made it last night on the stove. It went really well! I followed the recipe up until the slow cooker part, and instead added the broth and wine, brought it up to a boil then reduced to simmer for about 10 minutes to let the flour expand and thicken the broth. Added the cheese until it was melted and let it simmer another few minutes, then added half-and-half, and served it up. It was great and we loved it! So, stovetop works fine, in case anyone else ever wonders.
    A couple other things worth mentioning about the cheese: I left the rinds on and they did not melt. I didn’t mind this since I eat the rind anyway. The other thing I noticed is that the brie (the soft parts at least) melted really well almost instantly, but then as it cooked on, it became less smooth. I’d recommend adding the brie with the milk/half-and-half/cream right before serving.
    Overall loved this! Will definitely make again. Roasting the mushrooms first is genius- it gives them a nice chew which I like. Thanks for the recipe!

    Reply
  7. Amanda says

    January 6, 2017 at 9:55 am

    I had thought of adding small potatoes to the soup to make it more hearty. Any thoughts on if I should bother?!! Thanks ! 🙂

    Reply
    • Jessica Pinney says

      January 6, 2017 at 2:34 pm

      That sounds like it could be a good idea. Please let me know how it goes!

      Reply
  8. Janel Pratt says

    January 7, 2017 at 11:07 pm

    I wasn’t sure what to do with the 2 tbs. olive oil, so I sprayed the cookie sheet with olive oil, laid out the mushroom slices then sprayed again. That seemed to work nicely.

    Reply
  9. Cheryl says

    November 30, 2019 at 7:38 pm

    This is so delicious! Perfect for chilly nights.

    ★★★★★

    Reply

Primary Sidebar

Subscribe Via Email

to stay in the loop on new posts!

Browse Around

  • Appetizers & Snacks
  • Breakfast
  • Side Dishes
  • Drinks
  • Chicken
  • Desserts

Popular Posts

A large plastic glass filled with Red Bull Italian Soda. It has distinct layers of raspberry syrup, red bull soda, and cream on top.

Red Bull Italian Soda

Homemade Starbucks Caramel Macchiato Recipe

Starbucks Iced Caramel Macchiato Recipe

Irish Trash Can with Red Bull

Irish Trash Can Recipe

How To Make A Copycat Taco Bell Quesadilla

Copycat Taco Bell Quesadilla Recipe

Best Homemade Pimento Cheese - Pimento Cheese Recipe

Best Pimento Cheese Recipe

Learn how to make wine gummy bears. Recipe for red wine, white wine, and rosé gummy bears.

Wine Gummy Bears Recipe (Red, White, & Rosé)

These 3 ingredient dog treats are easy to make and a favorite of dogs everywhere.

Yogurt Peanut Butter Banana Dog Treats Recipe

Homemade Crunchwrap Supreme

Homemade Crunchwrap Supreme Recipe

Game Day

Overhead shot of a jalapeno popper cheeseball covered in shredded cheddar, diced jalapeños, and chopped bacon

Jalapeno Popper Cheese Ball

Overhead shot of a pan filled with sliced velveeta, pepper jack, jalapenos, onion, rotel, and chorizo

Smoked Queso

Cherry Coke Smoked Pork Shoulder

A close-up of a hand holding a homemade buffalo chicken tender that's been dipped in ranch sauce against a black background

Buffalo Chicken Tenders Recipe

How To Smoke Hamburgers & Hot Dogs

Smoked Hamburgers & Hot Dogs Recipe

Smoked Chicken Wings

Smoked Chicken Wings

Soup

A white soup bowl filled with chipotle watermelon gazpacho. It is garnished with cilantro, a lime wedge, red pepper slices, and diced tomato.

Watermelon Gazpacho

Closeup of a white bowl thats filled with Instant Pot ham and potato soup.

Instant Pot Ham & Potato Soup

Instant Pot Loaded Baked Potato Soup Recipe

Wendys Chili Recipe in Instant Pot

Instant Pot Wendy’s Chili

This Meatless Quinoa Chili recipe is so savory, most people don't even realize it's vegetarian!

Meatless Quinoa Chili Recipe (Vegetarian)

Corn & Crab Chowder topped with Mini Old Bay Potato Chips

Corn & Crab Chowder with Mini Old Bay Chips Recipe

Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Follow me on YouTube! Follow me on Google Plus!
  • About
  • Contact
  • Work With Us
  • Disclosure
Copyright © 2023 Cooking With JanicaTheme by Once Coupled & Melissa Rose Design