Creamy Roasted Mushroom and Brie Soup


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


  1. Toss the mushrooms in the oil, location on a baking sheet in a unmarried layer and roast in a preheated 400F/200C oven until they start to caramelize, approximately 20-half-hour, mixing them up as soon as within the middle.
  2. Meanwhile, soften the butter in a pan over medium warmness, add the onions and cook dinner until soft, about 5-7 mins.
  3. Add the garlic and thyme and cook till fragrant, approximately a minute.
  4. Add the flour and prepare dinner for two minutes.
  5. Add the wine and deglaze the pan.
  6. Add the broth and mushrooms, carry to a boil, lessen the heat and simmer for 10 minutes.
  7. Add the milk and brie, permit the brie melt, fish out the rinds and season with salt and pepper to taste earlier than pureeing to the desired consistency and experience!