On 9/14/2018 3:46 AM, Wayne Boatwright wrote:
> I found this on the Internet and immediately thought of you and the
> recent discussions of brie and mushrooms...
>
>
> 1/4 cup butter, cubed
> 1 pound sliced fresh mushrooms
> 2 large onions, chopped
> 1 can (14-1/2 ounces) chicken broth
> 1 tablespoon paprika
> 1 tablespoon reduced-sodium soy sauce
> 2 teaspoons dill weed
> 3 tablespoons all-purpose flour
> 1 cup milk
> 4 ounces Brie cheese, rind removed, cubed
> 1/4 cup minced fresh parsley
> 2 teaspoons lemon juice
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
>
> Directions
>
> 1. In a Dutch oven, heat butter over medium-high heat. Add
> mushrooms and onions; cook and stir until tender. Stir in broth,
> paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
> covered, 5 minutes.
> 2. In a small bowl, whisk flour and milk until smooth. Stir into
> mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or until
> thickened. Reduce heat; add remaining ingredients. Cook and stir
> until cheese is melted (do not boil).
>
> https://www.tasteofhome.com/recipes/...om-soup/print/
>
Thanks, Wayne! I've had brie & asparagus soup but never brie mushroom soup.

Jill