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1
directions
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2
Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
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3
Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
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4
Add the garlic and thyme and cook until fragrant, about a minute.
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5
Add the flour and cook for 2 minutes.
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6
Add the wine and deglaze the pan.
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7
Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
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8
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!
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9
Slow Cooker: Implement steps 1-4, place everything except the cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the cream and pureeing.
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10
Option: Saute the mushrooms in a pan with the onions instead of roasting them.
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11
Option: Add 2 tablespoons white miso.
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12
Nutrition Facts: Calories 287, Fat 18g (Saturated 9g, Trans 0), Cholesterol 46mg, Sodium 239mg, Carbs 14g (Fiber 2g, Sugars 6g), Protein 13gNutrition by:
