Mushroom and Brie Soup II

This is not your grandmother's mushroom soup recipe! It is a stab at trying to duplicate the Mushroom and Brie Soup from the Bakers Crust restaurant in Virginia Beach, Virginia. The rich elegance of brie makes this soup a stand-out!

Mushroom and Brie Soup II

1/2 cup (1 stick) butter, melted

1/2 cup all-purpose flour

1-3/4 cups chicken broth

1/2-pound cremini mushrooms, trimmed and thinly sliced

1/2-pound shiitake mushrooms, trimmed and thinly sliced

1 onion, diced

1 teaspoon black pepper

1 cup heavy cream

8 ounces Brie cheese, cut into 1/2-inch chunks

In a small bowl, combine melted butter and flour; blend until smooth then set aside.

In a soup pot, combine the chicken broth, cremini and shiitake mushrooms, onion, and black pepper; bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until mushrooms are tender.

Add butter mixture, stirring until soup is thickened. Slowly stir in heavy cream, mixing well. Add cheese, stirring constantly, until melted.

Serve immediately.