Bella and Brie soup

16 oz baby bella mushrooms, cleaned and quartered

1 yellow onion, finely diced

2 cloves garlic chopped

2 Tbsp butter

2 Tbsp flour

1/2 cup white wine

8 oz brie cheese - Alouette - cut into 4 quarters

1/2 cup milk

1/2 Tsp salt

1/2 Tsp pepper

Preheat oven to 400*

Prepare baking sheet with tinfoil and nonstick spray

Toss mushrooms with 1 Tbsp extra virgin olive oil

Bake 20-30 minutes, turn half way through

In a soup pan over medium heat melt butter, add onions and cook until tender 5-7 minutes

Add garlic and cook 1-2 minutes

Add wine to deglaze pan

Add broth and bring to a boil, reduce heat.

Add brie cheese and let cheese melt out of the rinds, remove rinds 

Add mushrooms, milk, salt, and pepper cook for 10 minutes - do not let boil

Puree to desired consistency with a hand blender

Remove from heat and serve