Name: Brie Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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 2% 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

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Brie Mushroom Soup

20 min4 servings

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.—Maria Emmerich, River Falls, Wisconsin

Ingredients

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 2% 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

Instructions

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 until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).