This Mushroom Brie Soup is decadent, rich, earthy, creamy, and so easy to make. Browned butter makes the flavor extra deep for this one pot, vegetarian recipe.
* Don't worry about removing every speck of rind from the brie- it won't melt into the soup but since you are pureeing it anyway, a little bit here and there won't matter.
For a lower fat version, reduce butter to two tablespoons and use whole milk or half and half instead of heavy cream.
For a gluten free version, substitute cornstarch for the flour (or omit the flour).
For a more intense mushroom flavor, add some dried porcini mushrooms.
Freeze the leftovers or an extra batch in an airtight container for up to 6 months.