Brie Mushroom Soup

INGREDIENTS
½    stick butter, melted
¼    cup all-purpose flour
3     cups low sodium chicken broth
½    pound crimini mushrooms, halved, sliced
½    pound shitake mushrooms, thinly sliced
1     medium onion, chopped
1     teaspoon dried sage
1     tablespoon garlic powder
8     ounces Brie, skin removed, diced to ½ inch*
½    cup half-and-half
1     tablespoon dry Sherry wine

METHOD

In a small bowl, whisk together the melted butter and the flour. Set aside.

In a large sauce pan, combine the broth, mushrooms, onion, dried sage and garlic powder. Bring to a boil, reduce heat to a low simmer, cover and cook until the mushrooms are tender, about 20 minutes. Put half of the soup and the Brie into a food processor or blender and puree, returning the puree to the sauce pan.

Add the butter/flour mixture and stir it into the soup until it thickens. Remove from the heat and slowly add the half-and-half and the sherry.

Adapted from a recipe in Mr. Food Test Kitchen.

*If you have a hard time skinning the brie, do not worry. The left-over skin will be mostly pureed along with the rest of the soup.