Mushroom Soup with Red Wine and Brie

Courtesy of the Mushroom Council and Healthy Delicious


Yield: 4 servings


2 Tbs butter

2 Tbs olive oil

2 onions, sliced

4 cloves garlic, minced

6 oz crimini mushrooms, quartered

4 oz oyster mushrooms, sliced

4 cups beef stock

1 cup red wine, such as Zinfandel

2 bay leaves

1 small bunch fresh thyme

4 oz baguette, cut into 8 slices

4 oz Brie cheese

Salt and Pepper


Melt the butter and garlic in a soup pan set over medium heat. Add the onions and garlic and cook until soft and golden, about 15 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the stock, wine, bay leaves, and thyme. Bring to a boil, the reduce heat and simmer for 30 minutes. Remove and discard bay leaves. Season to taste with salt and pepper.

Spread each baguette slice with some Brie. Place two slices in the bottom of each of four bowls. Spoon the hot soup over top to melt the cheese.


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