Ingredients

• 2 tablespoons of unsalted butter
• 4 cloves of garlic, minced
• 1 1/2 pounds of mushrooms, sliced
• 1 small white onion, diced very small
• 4 cups of vegetable broth
• 3-5 sprigs of fresh thyme, plus some chopped for garnish
• 1/2 cup of heavy cream
• 1/2 cup of dry white wine
• A 4-ish ounce wedge of fresh Brie cheese
• Cornstarch dissolved in cold water, as needed to thicken
• Salt and pepper

Instructions

1. Melt the butter in a large soup pot over medium-high heat. Once it’s melted, add in the garlic, mushrooms, and onion. Saute for about 5-8 minutes, until the onions soften and the mushrooms start to get brown and crispy.
2. Add in the broth, thyme, cream, and wine. Bring it to a boil, then place the wedge of Brie in the middle and cover it in the boiling soup, rind and all.
3. Let the soup continue to boil, stirring frequently to prevent burning. Once the brie is melted, fish out the rind. Remove the whole sprigs of thyme too.
4. Taste test and decide if it is the desired consistency. If you want it a bit thicker, dissolve some cornstarch in cold water (1:1 ratio) and stir it in. Make sure to stir well so it doesn’t clump.
5. Add salt and pepper to taste, then garnish each serving with a pinch of fresh thyme.