Mushroom and Brie Soup I

The Bakers Crust in Virginia Beach, Virginia, makes this great tasting soup. Of course you'll never get them to give you the recipe so I've found two that come close. This one uses both Brie and pepper Jack cheeses and makes enough for a small army. Enjoy.

Mushroom and Brie Soup I

Seasoning Blend:
2 parts kosher salt
2 parts granulated garlic
1 part dry whole thyme
1 part paprika
1/2 part ground black pepper

Soup:
2 cups butter
1 cup diced onions
1/2 cup chopped garlic
3 pounds mushrooms, sliced
3 tablespoons Chaps seasoning blend
2 cups red wine
3 cups fresh chicken stock
4 cups heavy cream
3 cups half-and-half
2 cups shredded Brie cheese
2 cups shredded pepper jack cheese
Salt and freshly ground black pepper

Combine all of the seasoning ingredients in a small bowl.

Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Remove from heat and cool slightly.

Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer.

Add the chicken stock, heavy cream, and half-and-half. Bring to just a boil, then reduce the heat and simmer for 10 minutes.

Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed.

Ladle the soup into bowls and enjoy!