Mushroom & Brie Soup

Mushroom & Brie Soup

Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 4

Ingredients

2 Tbsp olive oil

2 lbs baby portabella mushrooms, cleaned and quartered

2 Tbsp butter

1 onion, mined

4 cloves garlic, minced

1 tsp fresh thyme, chopped

3 Tbsp all-purpose flour

½ c dry white wine

4 c vegetable or chicken broth

8 oz brie, cut into pieces (do not remove rine)

½ c heavy cream

salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees

2. Clean and quarter mushrooms toss in olive oil, and place on a baking sheet covered with parchment paper in a single layer.

3. Place in oven to roast until caramelized, about 20-30 minutes, flip over halfway through baking.

4. While mushrooms cook, In a large kettle, melt butter over medium heat

5. Add  onion to the butter and cook until tender about 5-7 minutes

6. Stir in garlic and thyme to onions and saute for 1 minute

7. Sprinkle flour over the top of the vegetable mixture and cook for 2 minutes

8. Deglaze kettle with white wine

9. Pour broth and mushrooms into kettle, bring to boil, reduce heat, and simmer for 10 minutes

10. Add cream and brie to the kettle

11. Remove the rinds from the bri

12. Season to taste with salt and pepper

13. At this point puree the soup to your desired consistency or not at all

14. Serve immediately with crusty bread, grilled sandwich, or croutons to stop soup