MUSHROOM BRIE SOUP
- 16 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1 shallot, finely diced
- 8 oz brie cheese, cubed, rind removed
- 1 lg onion, chopped
- 2/3 c dry white wine
- 4 c chicken/vegetable broth
- 1/2 c heavy cream
- 1 tsp thyme
- 1/2 tsp basil
- 1/4 tsp pepper, or to taste
- Butter/oil
Sauté mushrooms, garlic and shallot in butter/oil, until fragrant. Set aside.
In large saucepan, sauté onion in butter/oil until translucent- 5 minutes or so
Add wine and simmer about 5 minutes
Stir in broth, brie, and spices.
Stir in sautéed mushrooms.
Simmer for 20 minutes.
Add cream and simmer for 5 minutes- do not boil.
