Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1 onion (diced)
  • 1 lb. cremini mushrooms (sliced or chopped (baby portobellos))
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock/broth (or vegetable or mushroom broth)
  • 8 oz. brie (rinds removed and cut into small wedges or cubes*)
  • 1 cup heavy cream
  • kosher salt (to taste)
  • black pepper (to taste)
  • croutons and/or parsley (for garnish (if desired))

Instruction

  • Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
  • Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
  • Add flour (1/4 cup); stir to coat.
  • Add chicken broth (4 cups), stir, bring to a boil.
  • Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
  • Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
  • Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
  • Serve hot, garnished with croutons and/or parsley, if desired.