Creamy Brie and Mushroom Soup

Ingredients

• Ingredients
• 2 pounds baby bella mushrooms, sliced
• 1/2 cup + 2 tablespoons butter
• 3/4 cup diced onions
• 1/4 cup minced garlic
• 1/3 cup flour
• 1/4 tsp. paprika
• 1/2 teaspoon fresh thyme
• 1/2 cup dry white wine (use more stock and a splash of rice vinegar if omitting)
• 5 cups vegetable stock
• 1 cups half-and-half
• 2 cups heavy cream
• 2 cups Brie cheese, rind removed and cut into bite sized pieces
• Salt and pepper to taste
• Fresh thyme sprigs for garnish if desired

Instructions

• Add a tablespoon of butter to a skillet and cook half of the mushrooms until browned.
• Remove the mushrooms and set aside.
• Add another tablespoon of butter and cook the remaining mushrooms and set aside.
• Melt 1/2 cup of butter in a large dutch oven or soup pot over medium-low heat.
• Add the onions and cook for 4-5 minutes, stirring occasionally.
• Add the garlic and cook for 1-2 more minutes.
• Add the thyme, paprika and flour stirring constantly for about 3 minutes or until a light roux forms.
• Add the wine and increase the heat to medium-high and let the mixture come to a boil.
• Add the vegetable stock and half-and-half and bring to a low boil.
• Reduce the heat and let simmer for 9-10 minutes.
• With an immersion blender, puree the soup until smooth (alternately you can let the soup cool and blend it in batches in a blender before returning to the pot).
• Add the mushrooms and let the soup come to a boil.
• Reduce heat and simmer for 15 minutes.
• Add the brie and whisk to incorporate until melted.
• Add the cream and simmer for another 10 minutes.
• Season with salt and pepper to taste.
• Garnish with Thyme springs if desired.