This creamy Boursin and mushroom soup is full of flavor, thanks to the Boursin cheese which serves as a flavor bomb and makes the soup simple to make!
Attention all mushroom lovers, here's a comforting mushroom and Boursin Cheese soup that you’ll want to make again and again! It's deliciously creamy, savory and flavorful — thanks to Boursin Garlic & Fine Herbs Cheese.
Because Boursin is flavored with garlic and a variety of herbs, you don't need to add a bunch of ingredients to get the flavor just right. Rather, the Boursin cheese acts as flavor bomb, creating a delicious, well-balanced soup, while minimizing the amount of ingredients and simplifying the recipe.
To make the soup easy to prepare, we simply use pre-sliced white mushrooms. But, you can use cremini, mini portobello, or a combination of mushrooms. Just be sure to save some sautéed mushrooms for the top of the soup, which really enhances the flavor and texture of it.
It's a lighter soup that can accompany most lunch or dinner entrées. It’s also great as a make-ahead dish since it keeps well in the refrigerator for up to 3 or 4 days. We recommend making a double batch to eat throughout the the week.
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Plus, this soup is easy to make, as long as you got a blender to puree it. It's just a few simple steps and you're done in about 30 minutes.
Key Ingredients
Just a few notes on key ingredients:
- Sliced white mushrooms: We use pre-sliced white mushrooms to make this soup easy to prepare. But, you can use brown or cremini, mini portobello, or a combination of mushrooms. Whatever is your favorite!
- Yellow onion: We use ⅔ cup of diced yellow onion to enhance the soup flavor.
- Garlic and Fine Herb Boursin: Be sure to use the Garlic and Fine Herb flavor of Boursin for best results.
- Chicken broth: We use low-sodium chicken broth for the soup base. However, you could use vegetable broth if you like.
- Heavy cream: Just enough to create a nice, creamy soup!
- Thyme: For an herb, we like to use thyme. But, you could also flavor with oregano, rosemary, parsley or basil. We also like to garnish the soup with fresh herbs when done.
- Salt and pepper: Don't forget to season the mushrooms and onions and the finished soup with salt and pepper!
How to Make
STEP 1: In a medium to large saucepan, melt 1 tablespoon of butter over medium heat. Add onions and cook until soft, about 3 or 4 minutes.
STEP 2: Add another tablespoon of butter along with mushrooms and cook until mushrooms turn golden brown, about 7 or 8 minutes. Add salt, pepper and thyme and stir together. Remove ¼ cup or less of mushrooms as a topping for soup and set aside.
STEP 3: Add chicken broth and bring to a simmer and cook, uncovered, for 10 minutes.
STEP 4: Pour soup into blender (you may need to do in two batches to prevent overfilling) and puree to a consistency you prefer (we prefer smooth to tiny chunks).
STEP 5: Return soup to saucepan and add heavy cream and Boursin Cheese and stir until dissolved.
STEP 6: Spoon into soup bowls and top with a few golden mushrooms. Garnish with fresh herbs as desired. Serve immediately.
HOW TO SERVE
You can serve this mushroom and Boursin soup as side dish or for lunch or dinner.
We love serving it with a simple side salad, but any type of salad or side dish would pair well with it.
For a more filling meal, you could serve alongside rotisserie chicken (or another simple chicken recipe), baked salmon, or even crab (which we do a lot around here).
HOW TO STORE
You can refrigerate in an airtight container for up to 3 or 4 days. Simply reheat over the stovetop or in the microwave.
Related Recipes
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Recipe
Mushroom and Boursin Soup
Ingredients
- 2 tablespoons butter
- ⅔ cup yellow onion, diced
- 12 ounces sliced white mushrooms
- ½ teaspoon thyme
- 3 cups chicken broth
- ½ cup heavy cream
- 3 ounces Boursin Garlic & Fine Herbs Cheese
- ¼ teaspoon salt (and more to season)
- ground pepper to taste
Instructions
- Cook mushrooms and onions: In a medium to large saucepan, melt 1 tablespoon of butter over medium heat. Add onions and cook until soft, about 3 or 4 minutes. Add another tablespoon of butter along with mushrooms and cook until mushrooms turn golden brown, about 7 or 8 minutes. Add salt, pepper and thyme and stir together. Remove ¼ cup or less of mushrooms as a topping for soup and set aside.
- Make soup: Add chicken broth and bring to a simmer and cook, uncovered, for 10 minutes. Pour soup into blender (you may need to do in two batches to prevent overfilling) and puree to a consistency you prefer (we prefer smooth to tiny chunks). Return soup to saucepan and add heavy cream and Boursin Cheese and stir until dissolved.
- Serve: Spoon into soup bowls and top with a few golden mushrooms. Garnish with fresh herbs as desired. Serve immediately.
Hi I was wondering if this soup could be frozen I like to make large batches on weekends and put half in the freezer for busy weeknight dinners Thanks
Yes, you can freeze the soup, but the cream may separate or become slightly grainy upon reheating. If possible, we recommend freezing the soup base without the cream and then adding it during reheating.