Did you know that September is National Mushroom Month? I didn’t. It seems as if every day of every month is a different National Food  Holiday.  I figured with the slight chill of Fall in the air… what is a better way to welcome it than a delicious soup?

There is this fabulous little carryout place here called Sea Star Cafe. The owners are there, everyday, churning out wonderful sandwiches and homemade soups. They are very small, but take a ton of pride in what they offer. Most items are cold sandwiches. There’s usually one “special” that is a hot sandwich, their Cuban is to die for! And, there is usually 2 or 3 soups that rotate on a daily basis. One of my favorite soups is mushroom-brie bisque. I’m not a huge fan of mushroom (love the flavor, hate the texture), so I stayed away from it for years. One day my girlfriend had gotten it with her lunch, and I stole a bite. I was hooked!

I was also pregnant at the time, so as luck would have it, I developed a craving for this soup. Sea Star closes for a few months in the off-season, and I had to come up with a version I could make at home. I’ve played around with a couple of batches since last fall and think I’ve finally got it!

This soup is rich, silky, and delicious. It’s also a breeze to make. I made it for a lunch date with a girlfriend. Even with an infant and a toddler to look after, I didn’t break a sweat getting everything ready. So easy! I  think the wedge of brie, as opposed to the small wheel, is better for this application. It seemed to melt down better. Next time around I might try a Camembert cheese, switch things up a bit! I hope everyone is as ready for Fall as I am. Enjoy!


  1. Posted September 7, 2011 at 3:44 PM | Permalink

    Oh my gosh! Not only did I not realize it was National Mushroom Month, but I didn’t realize something so heavenly could fit into a bowl.
    I’m really regretting the loss of my lobster mushroom right now, because I bet that wuld be divine in a soup like this!! Oh my! ~Megan

  2. Posted September 7, 2011 at 3:57 PM | Permalink

    YUM YUM. I love mushrooms AND brie so this soup is perfect for me!! Thanks for sharing.

  3. Posted September 7, 2011 at 5:35 PM | Permalink

    This is a great recipe. My oldest loves both mushrooms and brie so I just showed her this and she told me I MUST make it. This sounds divine – and a great fall recipe!

  4. RBritton
    Posted September 7, 2011 at 5:51 PM | Permalink

    how about a copy cat of their roasted red pepper and tomato bisque mmmmmmm good!!! i love seastar!

    • Laura
      Posted September 7, 2011 at 6:49 PM | Permalink

      I’ll work on that, Rachel!

  5. Posted September 7, 2011 at 7:49 PM | Permalink

    This looks so rich and scrumptious! Also addicting. The brie cheese probably adds to the richness and flavor. Yum!

  6. Posted September 7, 2011 at 9:52 PM | Permalink

    National Mushroom month, really?! So glad I found this out early, I love mushrooms. This soup looks amazing!

  7. Posted September 12, 2011 at 4:50 PM | Permalink

    WOW – this looks/sounds so awesome. Just added some mushrooms & brie to my shopping list for the week!!

  8. Posted September 29, 2011 at 11:10 AM | Permalink

    Mushrooms and brie! I must try this.

  9. cindy n.
    Posted August 1, 2012 at 10:29 PM | Permalink

    I have a similar recipe minus the cheese, can’t wait to add it the next time!
    I used beef stock one time…oh my, yet another layer of yummy flavor.

  10. sandra
    Posted March 1, 2014 at 5:24 PM | Permalink

    Fantastic! I did puree the soup (before adding starch and water) to get the consistency of a bisque….will make again and again!

  11. Rachael
    Posted March 3, 2015 at 6:49 PM | Permalink

    I love this soup! I’ve made it many times and it’s always a big hit! Question, have you tried and had good results after freezing it? I’m thinking of making a double batch tonight.

  12. Debbie
    Posted September 25, 2015 at 4:53 PM | Permalink

    I just came home from the Sea Star Cafe where I had this soup- my favorite. Perfect after a walk on the beach on a windy Sept. day.
    I decided to search for the recipe and found yours. It is meant to be. Can’t wait to try it.
    Have you ever put thyme in yours? If so, how much?

    • Posted September 29, 2015 at 12:30 PM | Permalink

      Debbie, I’m sure the addition of any herb would be wonderful. If you were using fresh thyme, I’d use 1 tsp chopped – if it’s dried, cut it back to 1/2 teaspoon. Sea Star is the best, always a source of inspiration for me! 🙂

  13. Posted February 25, 2017 at 1:15 PM | Permalink

    Can I use white button mushrooms instead of cremini

    • Posted March 4, 2017 at 12:07 PM | Permalink

      Sure, Lois! I swap them out for each other all the time.

  14. Tracy
    Posted October 2, 2017 at 11:19 AM | Permalink

    I have been searching for a good mushroom soup and this fits the bill. Can’t wait to make it!! Thanks for sharing.

  15. Angie S
    Posted January 28, 2019 at 8:47 PM | Permalink

    I now live in Florida year round, and really miss the Sea Star
    Cafe. My favorite place to eat anywhere. This has always
    been my favorite of their soups. Thank you for sharing your

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