Mushroom and Brie Soup

• Produce

  • 1 1/2 lbs Cremini mushrooms
  • 3 cloves Garlic
  • 2 Shallots, large
  • 2 tbsp Thyme, fresh leaves

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and freshly-cracked black pepper

• Dairy

  • 6 oz Brie cheese
  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup Marsala wine

Found on theviewfromgreatisland.com

Directions

• Set oven to 400F
• Brush the mushrooms with a clean dish towel to clean them, do not get them wet.
• Trim the stem ends, and then quarter the mushrooms. Put on a dry baking sheet and bake for 20-25 minutes, tossing them a couple of times. They will lose their moisture, shrink up, and brown.
• Meanwhile melt the butter in a large skillet and saute the shallots for 5 minutes, then add the garlic and saute another 5 minutes until the shallot has softened.
• Stir in the flour and cook, stirring, for a minute. Add the wine and stir to deglaze the pan.
• Add the stock, the mushrooms, and the fresh thyme, and bring up to a simmer. Turn down the heat, cover and gently simmer for about 15 minutes. Season to taste with salt and fresh cracked black pepper.
• Add the cream and the cubed Brie. Stir to melt the cheese.
• Puree the soup, in batches. Taste to adjust the seasonings, and add a bit more stock or water if it seems too thick.
• Serve with a garnish of sliced mushrooms and more fresh thyme.