Creamy Roasted Mushroom and Brie Soup

• Produce

  • 2 cloves Garlic
  • 1 1/2 lbs Mushrooms
  • 1 Onion
  • 1 tsp Thyme

• Canned Goods

  • 4 cups Vegetable broth or chicken broth

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 4 oz Brie
  • 2 tbsp Butter
  • 1/2 cup Milk or heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on closetcooking.com

Description

Ingredients

• 1 tablespoon oil
• 1 1/2 pounds mushrooms, quartered
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons flour (rice flour for gluten free)
• 1/2 cup white wine (or broth)
• 4 cups vegetable broth or chicken broth
• 4 ounces brie, cut into 1 inch pieces
• 1/2 cup milk or heavy cream
• salt and pepper to taste

Directions

• Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
• Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
• Add the garlic and thyme and cook until fragrant, about a minute.
• Add the flour and cook for 2 minutes.
• Add the wine and deglaze the pan.
• Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
• Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

Nutrition