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;-)
Go, set that dial to low, and treat yourself to something you know you can depend on….deliciousness in a bowl.
Crock Pot Creamy Mushroom and Brie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 Hours
- Total Time: 8 hours 10 minutes
- Yield: 4
Ingredients
Instructions
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
Diane H says
August 1, 2015 at 4:45 pmThis 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?
jesspinney says
August 1, 2015 at 7:41 pmThanks! 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!
Diane H says
August 2, 2015 at 12:03 amThanks. I’m going to make this tomorrow! I appreciate you getting back to me.
Kind regards,
Diane
Kaitlin says
February 23, 2016 at 6:02 pmI 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?
Jessica Pinney says
February 23, 2016 at 8:05 pmI’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?
Julie Daniels says
September 7, 2016 at 5:58 pmAlways remove rind when eating brie. You don’t eat the casing.
michele says
October 3, 2016 at 2:49 pmSounds delish, can’t wait to try! P.s. We always Eat the rind over here!
Kirsten@humbledish says
October 12, 2016 at 4:52 pmI’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 🙂
Kirsten@humbledish says
October 13, 2016 at 8:18 amOk, 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!
Amanda says
January 6, 2017 at 9:55 amI had thought of adding small potatoes to the soup to make it more hearty. Any thoughts on if I should bother?!! Thanks ! 🙂
Jessica Pinney says
January 6, 2017 at 2:34 pmThat sounds like it could be a good idea. Please let me know how it goes!
Janel Pratt says
January 7, 2017 at 11:07 pmI 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.