Creamy Roasted Mushroom and Brie Soup

Prep Time: 10 minutes Cook Time: 40 minutes
Total Time: 50 minutes Servings: 4

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

1. 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.
2. Meanwhile, melt the butter in a pan over
medium heat, add the onions and cook until
tender, about 5-7 minutes.
3. Add the garlic and thyme and cook until
fragrant, about a minute.
4. Add the flour and cook for 2 minutes.
5. Add the wine and deglaze the pan.
6. Add the broth and mushrooms, bring to a boil,
reduce the heat and simmer for 10 minutes.
7. 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!

Slow Cooker: Implement steps 1-4, place everything
except the brie and cream into the slow cooker and
cook on low for 6-10 hours or on high for 4-6 hours
before adding the brie and cream, letting the brie melt
and pureeing.

Option: Saute the mushrooms in a pan with the onions
instead of roasting them.

Option: Add 2 tablespoons white miso.

Nutrition Facts: Calories 287, Fat 18g (Saturated 9g, Trans 0),
Cholesterol 46mg, Sodium 239mg, Carbs 14g (Fiber 2g,
Sugars 6g), Protein 13g