Mushroom Brie Soup
1/4 cup plus 2 tablespoons, divided unsalted butter
1/4 c. flour
3 1/2 c. chicken broth
1/2 lb. Shitake mushrooms
1/2 lb button mushrooms
1 yellow onion, diced
1/2 tsp pepper
1 c. heavy cream
8 ounces Brie cheese with rind, cut into pieces
Melt the 1/4 cup butter in a small glass bowl or measuring cup. Add the flour and whisk until smooth.
In a sauce pan, add two tablespoons of butter and saute the mushrooms until soft. Remove the mushrooms to a bowl and add the onion to the pan and saute until soft.
Add the mushrooms, chicken broth and black pepper; bring to a boil and reduce then to low. Simmer for 10 minutes.
Add the flour butter mixture, stirring until soup is thickened.
Slowly stir in heavy cream, mixing well.
Add the cheese, stirring constantly, (do not let this come to a boil) until melted and creamy. Salt and pepper to taste.
Garnish with a few sauteed mushroom slices and a sprig of parsley.