Creamy Mushroom and Brie Soup

Ingredients

• Unsalted butter (3 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Mushrooms (16 oz, sliced (such as cremini or button))
• Chicken or vegetable broth (4 cups)
• Fresh thyme (2 teaspoons, chopped)
• Brie cheese (8 oz, rind removed and cubed)
• Heavy cream (1 cup)
• Salt (to taste)
• Black pepper (to taste)
• Chives (for garnish, chopped)

Instructions

1. In a large pot, melt the unsalted butter over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, approximately 10 minutes.
4. Pour in the chicken or vegetable broth and add the fresh thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Using an immersion blender, carefully puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Return the pureed soup to the pot and add the cubed brie cheese. Stir until the cheese is fully melted and incorporated into the soup.
7. Pour in the heavy cream and season with salt and black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. Serve the soup hot, garnished with chopped chives for a fresh touch.